You’ll feel quite thrifty and resourceful making a meal out of a can of fish and some lonely vegetables in the crisper. And think of all those good fish oils! Yogurt contributes to the idea of creamy without adding more fat.
- 1 T canola oil
- 1 carrot, scrubbed and sliced
- 1 rib rib, cleaned and sliced
- 1¼ small onion minced, or one green onion minced
- 3 c stock
- 1 c water
- 1 can high-quality salmon
- 2-4 sm potatoes
- handful parsley, chopped
- 2 T (heaping) plain yogurt (or to taste)
- sea salt and fresh-cracked pepper
- squeeze lemon juice, if have
Heat oil in saucepan and add carrot, celery and onion. Cook over medium-low heat. When the onion is translucent add stock, water, and the potato. Cook for about 15 minutes until the potato yields to a fork. Mash salmon and dump bones, oil and all into the soup. Heat for about 5 minutes until potatoes are tender. Add parsley, stir in yogurt and take off the heat, season and add lemon juice if using to taste.
Serves 2-4.
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