Ingredients
- 3 potatoes About 350 g
- 200 g courgettes
- 1 onion
- oil for frying
- 300 g salmon fillets
- 700 ml water
- salt
- pepper to taste
- dill
- 200 ml coconut milk
Instructions
- Peel the potatoes and cut them up.
- Peel and slice the courgette and onion and fry in oil.
- Put the fried onions and courgettes in a saucepan, add the potatoes and cover with water and about 1 teaspoon of salt. Add the sliced salmon. Cook until the potatoes are soft. Then remove from the stove, remove a few pieces of salmon to a separate bowl. Puree the soup in a blender. Put it back on the stove, pour in the coconut milk and bring to the boil.
- Put back the pieces of salmon that have been removed, taste, add ground pepper and fresh dill. Can be served with bread toast.
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