Poached Salmon, Leek, and Fennel Soup Recipe

Name: Poached Salmon, Leek, and Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 leeks, white and light-green parts only; 1 tablespoon extra-virgin olive oil; 3 carrots, peeled and cut into 1/4-inch-thick slices; 1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish; 2 celery stalks, cut crosswise into 1/4-inch slices; 4 sprigs fresh flat-leaf parsley; 4 sprigs fresh thyme; 1 14 1/2-ounce can fat-free vegetable stock; 2 teaspoons coarse salt; 1/2 teaspoon freshly ground pepper; 1 1-pound salmon fillet, skin removed, cut into 1-inch cubes; 1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

Servings: persons

3 leeks, white and light-green parts only
1 tablespoon extra-virgin olive oil
3 carrots, peeled and cut into 1/4-inch-thick slices
1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
2 celery stalks, cut crosswise into 1/4-inch slices
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
1 14 1/2-ounce can fat-free vegetable stock
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 1-pound salmon fillet, skin removed, cut into 1-inch cubes
1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

1
Slice the leeks crosswise into 1/4-inch coins.
2
Place in a bowl of cold water; move the leeks with your fingers so the sand falls to the bottom.
3
Lift the leeks from the water with your fingers or a slotted spoon, and drain; set aside.
4
Heat the oil in a saucepan over medium heat.
5
Add the leeks, carrots, fennel, and celery.
6
Cook until softened, about 5 minutes.
7
Add the parsley, thyme, stock, salt, pepper, and 5 cups water.
8
Bring to a boil; reduce to a simmer.
9
Cook 30 minutes.
10
Turn off heat; add the salmon and spinach.
11
Poach until just cooked through, about 3 minutes.
12
Garnish with fennel fronds; serve.
13
(Per serving)
14
Calories: 177
15
Fat: 8g
16
Cholesterol: 42mg
17
Carbohydrate: 10g
18
Sodium: 202mg
19
Protein: 17g
20
Fiber: 3g

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 leeks, white and light-green parts only, 1 tablespoon extra-virgin olive oil, 3 carrots, peeled and cut into 1/4-inch-thick slices, 1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish, and more.

Yes, Poached Salmon, Leek, and Fennel Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Salmon, Leek, and Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions