I'm not a huge fan of heavy meals during the summer months. But with being outside and out and about as much as I am, I can't last a long time on salad alone. So I have found this nourishing soup, packed with nutritious vegetables. This combined with the fatness of the salmon does the trick. And I still get to add a lovely salad on the side, because, well, I'm a salad addict.
And let me tell you, the pink of this soup and salmon makes your table look so vibrant, it's a feast for the eye!
For the soup
For the salmon
For the soup:
Bring 1 liter of water to a boil in a kettle. Add the chicken or vegetable broth.
Bring a soup pan to medium heat. Add the olive oil. Add the garlic and onion and simmer on lower heat until it becomes translucent. Stir regularly.
Add the diced beetroot, celery and koolrabi and stir for 2 minutes. Now poor the broth into the pan and stir. Cook on medium to low heat until the beetroot and koolrabi are soft enough to prik with a fork through the middle.
For the salmon
While the soup is cooking, turn on the oven on 200 degrees celcius.
Spread the pesto over the top of the salmon filet. Place the lemon slices along the sides and the top of the salmon. Sprinkle some extra olive oil on top and pepper and salt to your liking. Place the salmon in a foil package (don't close too tight) and put in the oven for +- 15 mins until cooked medium.
Take the salmon out of the oven, out of the foil and place on a small plate. Sprinkle with some chopped chives.
Serve the soup into large bowls. And sprinkle with the pine nuts, some celery and optionally some feta cheese on top.
Serve with salad to your liking