Preparation

15 Minuten

Making

40 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Serves 4

  • 375 g salmon fillet
  • 3–4 medium potatoes (here: waxy)
  • ½ leek
  • 2 carrots
  • 1 bunch of dill
  • a little lemon
  • 2 bay leaves
  • 150–200 ml cream (lactose-free, if desired)
  • 1 liter vegetable broth (gluten-free)
  • 2 tablespoons butter or oil (lactose-free, if desired)

Making

  1. 01
    Wash the carrots and peel the potatoes. Cut both into pieces about 1 cm in size. Wash the leek thoroughly and cut it into thin rings.
  2. 02
    Next, heat the butter (or oil) in a pot and add the leek. Then sauté the diced potatoes and carrots for about 5 minutes.
  3. 03
    Deglaze everything with vegetable broth and add the bay leaves. Simmer over medium heat for about 15 minutes, until the vegetables are almost tender but still have a little bite.
  4. 04
    In the meantime, rinse the dill and the salmon and chop them up, or cut the salmon into bite-sized pieces.
  5. 05
    Remove the bay leaves from the soup and stir in the cream. Season to taste with a little pepper, lemon juice, and perhaps a little more salt. Bring everything to a gentle boil again briefly.
  6. 06
    Turn off the stove and, just before serving, add the salmon cubes to the soup. The residual heat will be enough to cook them! Let them simmer for a few minutes until they're cooked through and turn a light pink color. Add the dill to the soup and serve.

❤️ Tip

Best served with bread (gluten-free, of course) ;)

Be careful with broth: Broth is used as the base for this salmon soup. You’re welcome to use fish stock or vegetable broth here. If you have celiac disease, you must always check very carefully or ask whether the broth is gluten-free. It’s not uncommon for vegetable broth or bouillon cubes to contain gluten, making them off-limits for people with celiac disease. You should always keep this in mind when eating soup at a restaurant.

Did you know?

"Lohikeitto" is Finland's classic salmon soup and is practically considered a national dish. Salmon provides valuable omega-3 fatty acids, and dill is the traditional seasoning for this dish.

Our Tip

Add the salmon toward the end and let it simmer rather than boil—that way, it stays tender and doesn't fall apart.