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Salmon, Kale and Sweet Potato Soup


Happy Saturday, Soupers!  Some recipes never get old.  You love them no matter when you make them throughout the year. Some recipes benefit greatly from variety.  This is the case with this Salmon, Kale and Sweet Potato Soup!  It’s a “cousin” to our family fav Lohikeittoexcept this time, we substitute russet potatoes for sweet potatoes, and spinach for kale.  The result?  Still outstanding!


1 lb salmon filet, skinned and cut into largish chunks, reserve the skin

4 tablespoons, unsalted butter

1 large leek, trimmed, sliced, and well rinsed

1 red shallot

1 tablespoon balsamic vinegar

5 cups (1,25l) fish stock (can be  substituted with water).

4 medium sweet potatoes, peeled and diced

1 large carrot, sliced

1 cup (10g) fresh dill for garnish, finely chopped, divided

1 cup (250ml) crème fraîche

1 clove garlic

2 tablespoons butter

1 tablespoon olive oil

1/4 teaspoon allspice

1/4 teaspoon paprika

1/4 teaspoon thyme

1/4 teaspoon turmeric

1/8 teaspoon flour

1 squeeze of lemon, salt and pepper to taste

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook40min
  • Meal Time Dinner
  • Serves 4


  1. Bring fish stock to a boil with an added chicken or vegetable bouillon.
  2. Add salmon with the skin, balsamic vinegar, thyme, lemon juice, paprika, turmeric, and bay leaves to the stock and cook on low heat.
  3. You can use almost any type of de-boned fish.
  4. Once the broth is ready, remove the bay leaf and salmon skin.
  5. Melt the butter and olive oil in a soup pot and sauté the leeks, shallot, garlic and potatoes for 10 minutes, or until soft.
  6. Add the flour to the leeks, scallions and potatoes stir the mixture.
  7. While the leeks are cooking, add the salmon chunks with the skin to the pot.
  8. Next, pour in most of the stock and bring to a boil, turn down the heat and simmer gently for 10 minutes.
  9. Add the remaining broth, along with carrots, and half of the fresh dill.
  10. Cook for another 10 minutes, or until the potatoes are just tender.
  11. Return the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through just a few minutes.
  12. Add the remaining dill, and salt and pepper to taste.

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