Pink summer soup & salmon from the oven



For the soup

  • 2 koolrabi (washed & diced)
  • 1 medium onion (chopped)
  • 2 garlic cloves (chopped)
  • 1 large beetroot (washed & diced)
  • 1 liter chicken broth 
  • handful of pine nuts (roast them lightly first and set aside for cooling)
  • 2 stalk of celery (chopped) + keep a handful chopped celery aside for topping
  • 100 gram feta cheese (optional for topping)
  • a pinch of ground black pepper & salt
  • 3 tablespoons olive oil

For the salmon

  • 3 thin carrots (chopped into tiny cubes)
  • 300 gram of salmon filet
  • chives for garnish
  • 1 lemon (sliced)
  • 2 tablespoons of pesto



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


Serves 2


Bon appetit!



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