Salmon and Leek Soup

Delight in a comforting Salmon and Leek Soup, where tender leeks, potatoes, and succulent salmon are simmered in a creamy broth, infused with the freshness of diced tomatoes and fragrant dill, creating a satisfying and flavorful bowl.


1 lb Yukon gold potatoes, peeled and diced
1/2 teaspoon ground turmeric
1 lb salmon fillet, skin removed, cut into bite-sized pieces
2 cups fish stock
2 leeks, cleaned and thinly sliced
1 cup Rupen's Korma Sauce
2 Tablespoons butter
4 strands of dill, finely chopped
Salt and pepper to taste



  1. Prepare the Vegetables: Start this soup recipe by washing and thinly slicing the leeks. Cook them in a large pot with butter for a few minutes until they become tender.

  2. Prepare the Potatoes: Peel the potatoes and cut them into cubes. Add them to the pot and sauté for 5 minutes. Add ground turmeric and mix. Saute for one minute. Pour in the fish/vegetable stock and bring it to a boil. Reduce the heat and add the diced tomatoes.

  3. Simmer the Soup: Let it simmer over low heat, covered, for approximately 15 minutes or until the potatoes are cooked.

  4. Add the Salmon: Add the salmon, cut into pieces. Let it cook for 5 minutes. Season with salt and pepper, and gently stir in the Korma curry sauce.

  5. Finish and Serve: Sprinkle with dill, and serve the soup immediately.

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