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Carrot coriander soup and tikka salmon with steamed vegetables

Carrot coriander soup and tikka salmon with steamed vegetables
4.4 15 ratings
Prep. 10 min
Total 35 min
4 portions
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Ingredients

  • carrots 150 g cut into slices (approx. |5 mm) and 300 g cut into chunks
    450 g
  • broccoli florets
    200 g
  • fresh salmon fillets (150-180 g each)
    4
  • salt plus extra to taste
    ½ - 1 tsp
  • freshly ground black pepper
    2 pinches
  • tikka paste
    4 tsp
  • red lentils
    50 g
  • lemon zest only
    ½
  • fresh ginger sliced
    2 cm
  • onions cut into quarters
    100 g
  • garlic clove
    1
  • butter cut in pieces
    50 g
    50 g olive oil
  • water
    700 g
  • vegetable stock paste, homemade
    1 heaped tsp
    1 vegetable stock cube (for 0.5 l)
  • fresh coriander plus some extra leaves to garnish
    2 sprigs
  • milk
    100 g
  • cream (optional) to garnish
    4 tsp

Difficulty

easy

Nutrition per 1 portion

Protein 39.4 g
Calories 2360 kJ / 564 kcal
Fat 35 g
Carbohydrates 23 g

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