Salmon Spaghetti Soup with Broccoli Basil Pesto

Name: Salmon Spaghetti Soup with Broccoli Basil Pesto
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 460 g wild salmon fillets, skinned and cut into chunks; 100 g wholemeal spaghetti; 400 g cannellini beans; 185 g broccoli, cut into florets with stalks chopped; 320 g carrots, finely diced; 165 g celery, finely diced; 2 onions, finely chopped; 2 cloves large garlic cloves, finely grated; 400 g chopped tomatoes; 2 tbsp tomato puree; 1 tbsp olive or rapeseed oil; 1/2 tsp dried oregano; 2 tsp vegetable bouillon powder; 15 g fresh basil; 1 tbsp lemon juice; 1/2 lemon lemon zest

This hearty salmon spaghetti soup combines tender fish, cannellini beans, wholemeal pasta, and a tomato-rich broth in one comforting bowl. A bright broccoli basil pesto adds freshness, color, and a lemony finish.

Servings4 Portions

Prep Time25 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

wild salmon fillets, skinned and cut into chunks
460 g
wholemeal spaghetti
100 g
cannellini beans
400 g
broccoli, cut into florets with stalks chopped
185 g
carrots, finely diced
320 g
celery, finely diced
165 g
onions, finely chopped
2
large garlic cloves, finely grated
2 cloves
chopped tomatoes
400 g
tomato puree
2 tbsp
olive or rapeseed oil
1 tbsp
dried oregano
0.5 tsp
vegetable bouillon powder
2 tsp
fresh basil
15 g
lemon juice
1 tbsp
lemon zest
0.5 lemon

Step-by-Step Instructions

Heat the oil in a large deep frying pan or wide saucepan over medium heat. Add the carrots, celery, and onions, then cook for 8-10 minutes, stirring occasionally, until softened but not browned.

Stir in the garlic, dried oregano, and vegetable bouillon powder. Pour in 1 liter of boiling water, add the chopped tomatoes and tomato puree, then stir well. Cover and simmer for 10 minutes to build the broth.

Break the spaghetti into thirds and add it to the pan with the cannellini beans and their canning liquid. Simmer uncovered for about 10 minutes, stirring now and then, until the pasta is nearly tender.

Gently stir in the salmon chunks. Reduce the heat to low, cover, and cook for 5 minutes, or until the salmon is just cooked through and flakes easily.

While the soup finishes, boil the broccoli for 5 minutes until tender. Drain and cool quickly in cold water, then drain again very well. Blend the broccoli with the basil and lemon juice until thick and pesto-like, adding a spoonful of soup broth if needed to loosen it.