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

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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Also featured in

Taste of Arabia 92 Recipes
Switzerland

The Basic Cookbook 151 Recipes
International

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