So it’s spring. I don’t think the weather got the memo where most of y’all live.
While I’m here in Dallas enjoying what, for the most part, has been a beautiful beginning to the longer, sunnier days I’ve been craving, my facebook and instagram feeds show me snowstorm after snowstorm after snowstorm for many of you. I don’t know what to say. Snow days are fun for a minute, but then spring break rolls around and that just isn’t right.
Can I offer you some soup?
It’s a pretty great early spring soup, if I do say so myself. The salmon and turmeric give it the kind of richness you want in a cold weather meal. But it’s broth based and packed with vegetables, so it’s not heavy like a chowder or stew would be. It’s definitely nutritious and filling, so I guess the silver lining is you can feel good about getting ready for those glorious sundress, tank top, and swimsuit days that will be here eventually. They’re coming, I promise.
Looking for more soup recipes to get you to spring? Try my lasagna soup, chicken and rice soup with leeks and mushrooms, weeknight tortellini soup, or this slow cooker chicken stew with sausage and white beans.
In the meantime, enjoy all the snowball fights and fireplace nights you can. Believe it or not, you’ll wish for them back come August.
Salmon, warming spices, couscous, and plenty of vegetables make this soup hearty and healthy, but not at all heavy.
Vegetable Soup with Salmon and Pearl Couscous
from Real Simple, December 2016
Ingredients:
2 TBSP olive oil
1 medium leek, white part only, thinly sliced (Not sure how to clean leeks? Look here.)
1 small fennel bulb, sliced
3 garlic cloves, sliced
1/2 tsp. Kosher salt
1/4 tsp. ground turmeric
4 c. vegetable broth
1/2 c. pearl (Israeli) couscous
16 oz. skinless salmon fillets
1 c. halved cherry tomatoes
3 TBSP chopped fresh dill
red pepper flakes, if desired
Directions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the leek and fennel and cook, stirring occasionally, until lightly browned, 4-5 minutes. Add the garlic, salt, and turmeric and cook one minute more.
3. Pour in the broth and bring to a boil. Add the couscous, reduce heat to medium-low, and simmer 5 minutes. Add the salmon and tomatoes and cook, stirring gently, until the salmon is cooked through, 8-10 minutes.
4. Break the salmon into pieces, then ladle into four bowls and serve topped with fresh dill and red pepper flakes, if desired.
yield: 4 hearty servings
