Organic veggies and fish soup, in a white bowl

Organic veg & salmon soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Ramona Sebastian


  • 1.2 l water or 800ml fish stock* (the rest water)
  • 600 g salmon cut into fillets
  • 1 onion (organic)
  • 1/4 leek (organic)
  • 1/4 swede (organic)
  • 1 parsnip (organic)
  • 3-4 mushrooms (organic)
  • 1-2 carrot(s) (organic)
  • 3 sticks celery (organic)
  • 1 red pepper pointed, (organic)
  • 1 handful peas fresh or frozen (organic)
  • 5-6 stems asparagus
  • 1 handful cauliflower (organic)
  • 1 handful Romanesco cauliflower made into florets
  • 4 spoonful rice (optional) or 2 medium potatoes
  • 1 tbsp tomato paste (organic)
  • 200 g tomato juice (organic)
  • 1 tsp himalayan salt
  • 1 tsp chilies (red or green) (optional)
  • pepper freshly ground


  • Place a pot with the water on medium heat.
  • Wash all veggies and begin by chopping the onion, leek, parsnip, swede, celery, carrot, potatoes and the red pepper. If you decide to put the rice instead of potato wash it thoroughly and cook separately acording to pack instructions. Put all chopped veggies in the fish stock +water and allow to cook for 10-15 minutes covered. 
  • Add the tomato juice, the tomato paste and the salt in and allow it cook for a further 10 min then, add the fish and cook for 5 min. 
  • Add the cauliflower, the Romanesco cauliflower all made into small florets and the peas and the asparagus all at the end along with the fish fillets and  continue to cook for another 10-12 minutes. Take it off the heat. Grind some good old black pepper, cover and let it rest for a short while.
  • When serving, add some fresh chilies or grind some more pepper in. You can also try and squeeze some lemon juice in if you want your soup to be a little more sour.


You could use other types of fish but I prefer salmon because it has a nice color, a really nice taste and has its own Omega 3 fatty acids. If you wish to use a white fish that is not so oily, you may want to add some olive oil. For the salmon I feel there is no need to add any extra oil at all. It will only spoil the dish. Also if you did have a fish head to add it to the cooking, you may want to remove this gently when soup finished cooking, or just before serving it.