Quick & Easy: Salmon & Rice Soup

This soup is absolutely delicious, healthy and guaranteed to warm up your day 🙂 It is also a great way to use up left-over rice.

Serves 4


  • 1 tbsp vegetable/rapeseed oil
  • 2 garlic cloves, crushed or finely sliced
  • 2 large carrots, chopped
  • 100g broccoli florets
  • 800ml fish stock
  • 2 courgettes, chopped into small pieces
  • 200g salmon fillet
  • 150g rice, cooked
  • 1/8 tsp ground saffron, mixed with 50ml boiling hot water
  • juice of 1 lemon
  • salt & pepper
  • chopped parsley


  1. Put the pan on medium-high heat, add oil. When hot, add the garlic and stir. Cook for 1 minute.
  2. Add the carrots & broccoli, stir. Then add the stock. Bring to boil, reduce heat and put the lid on. Cook for 10 minutes.
  3. Add the courgettes & salmon, cook for 5 minutes.
  4. Stir in the rice, saffron tea and lemon juice. Season to taste. Garnish with parsley when serving.

Enjoy! 🙂

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