Each serving contains approximately 570 kcal.
Ingredients
Serves 2
- 1 small onion
- 1 celery stick
- 1 large potato (225g)
- 15g packet fresh dill
- 1 tablespoon rapeseed oil
- 500ml reduced sodium chicken or vegetable stock (made from 1 cube)
- 200g frozen sweetcorn
- 200g half fat crème fraiche
- 210g tin Alaskan salmon in spring water, drained (155g drained weight)
- 150g baby spinach leaves
- salt (optional) and freshly ground black pepper
Method
- Cut the onion in half, then peel and dice. Trim and dice the celery. Peel and finely chop the potato. Strip the dill from the stalks and roughly chop.
- Heat the oil in a large pan over a medium heat. Add the onion and celery and saute for about 5 minutes until softened but not coloured. Stir in the potatoes, then pour in the stock. Bring to the boil, then reduce the heat, cover and simmer for 10-15 minutes until the potatoes are very soft and beginning to break up in the soup.
- Add the sweetcorn to the soup and simmer for another 2-3 minutes until cooked through. Season with salt (optional) and pepper and add most of the dill and crème fraiche. Gently stir in the salmon and spinach. Continue to stir until the salmon has warmed through and the spinach has wilted down.
- Ladle the salmon and sweetcorn into bowls and add dollops of the rest of the crème fraiche and scatter with the remaining dill to serve.
