Savory Salmon, Leek, and Fennel Soup

Savory Salmon, Leek, and Fennel Soup


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Flaky chunks of salmon swim together with leeks, fennel, and carrots in this warm and comforting bowl of soup. We suggest serving each bowl with a slice of lime for taste, and leftover fennel fronds for garnish.

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Time needed

20-30 min preparation + 35 min cooking

Serving Size / Yield

6-8 servings


  • 3 Medium Leeks, white and light-green parts, sliced
  • 1 Tbs. Olive Oil
  • 3 Medium Carrots, peeled and sliced
  • 1 Small Fennel Bulb, trimmed and wedged
  • 2 Celery Stalks, sliced
  • 1 1/3 tsp. Dried Parsley
  • 1/2 tsp. Ground Thyme
  • 1 14.5 oz. can Vegetable Stock
  • 2 tsp. Kosher Salt
  • 1/2 tsp. Ground Black Pepper
  • 1 lb. Salmon Fillet, skin removed and cubed

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Clean the leeks by placing slices in a medium-sized bowl of cold water and stirring so sand sinks to bottom of bowl. Remove the leeks with a slotted spoon, drain, and set aside.
In a large saucepan, warm olive oil over medium heat. Add leeks, carrots, fennel, and celery. Cook vegetables for 5 minutes until softened. Add parsley, thyme, vegetable stock, salt, and pepper along with 5 cups of water. Bring soup to a boil. Reduce heat to low and let soup simmer for 30 minutes. Remove soup from heat. Stir in salmon, and let salmon poach for 5 minutes until cooked through. Serve immediately.

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