Serves 2 • 260 kcal per serving
- 100g salmon
- 200g white fish (cod or haddock)
- 200g cauliflower
- 2 medium carrots
- 1 small onion
- 1 bay leaf
- 2 tbsp chopped fresh parsley or dill
Rinse fish fillets, remove bones and skin. Cut the cauliflower into small pieces, slice the carrots, peel the onion.
Add the onion and carrot into 1 litre of boiling water. Cook for 5 minutes. Add the cauliflower, cook for another 2 minutes.
Carefully add the fish, one piece at a time. Add the bay leaf. Cook over low heat for 10 minutes.
In the end, add finely chopped fresh herbs, such as parsley or dill.
This soup is packed with protein, so we recommend it for dinner. You can also have it for lunch. In this case, move your Hepa shake and vegetables for dinner.