Carrot coriander soup and tikka salmon with steamed vegetables

Name: Carrot coriander soup and tikka salmon with steamed vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 4 portions
Ingredients: 450 g carrots; 200 g broccoli florets; 4 fresh salmon fillets; ½ - 1 tsp salt; 2 pinches freshly ground black pepper; 4 tsp tikka paste; 50 g red lentils; ½ lemon; 2 cm fresh ginger; 100 g onions; 1 garlic clove; 50 g butter; 700 g water; 1 heaped tsp vegetable stock paste, homemade; 2 sprigs fresh coriander; 100 g milk

4.1 (10 ratings)

Difficulty easy

Preparation time 10 min

Total time 35 min

Serving size 4 portions

Ingredients

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

Nutrition: per 1 portion
Calories: 2360 kJ / 564 kcal
Protein: 39.4 g
Carbohydrates: 23 g
Fat: 35 g