Beetroot Soup with Poached Salmon

Beetroot Soup with Poached Salmon


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Beetroot Soup with Poached Salmon
The birth of this recipe came from an intention to combat some serial killer beetroot cravings! I go through phases (typically when I feel a cold brewing), where it's beet's in every possible way, to completely none. The garlic bought from the local market is intensely healing, and readily available. I already had some salmon cutlets which I was planning to use for another meal, and thought - why not! Result - nutrient, immune goodness, blood tonic combined with healing powers and good fats. I went back for seconds... Err, ok maybe thirds!
Course Main Dish
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 4 minutes
Servings
Ingredients
Course Main Dish
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 4 minutes
Servings
Ingredients
Instructions
  1. Finely dice onion and garlic, slice the cooked beetroot into fine strips 1-2 cm long.
  2. Heat 1 tablespoon of olive oil in a medium sized pot, add the onion and cook for 1 minute or until clear.
  3. Add garlic for 30 seconds, not too long to ensure the medicinal benefits of the garlic is not lost.
  4. Add the sliced beetroot, salt and pepper and slowly add the water using medium temperature. Slowly come to a boil and then turn down to a simmer.
  5. Add half the portion of parsley, 2 tablespoons of olive oil, bone broth, salmon cutlets. Remain on simmer mode for about 5 minutes or until the salmon is tenderly cooked.
  6. Add remains of the fresh parsley, simmer for one minute. Allow to stand for 5 minutes, gently remove the small salmon bones and serve.