Spring Soup

spring soup

Made from smoked salmon and spring vegetables.

As winter fades away, we begin craving for lighter fresher flavours, but we are not ready to completely give up the soup. You can use whatever spring vegetables that are slowly beginning to pop up at markets. This soup is much lighter than a hearty stew, with accents of colour but still somwhat comforting in texture.

This delicious soup recipe never seems to bore us. My man and I both love it because of its pure ease and delicious flavours. I often crave for its hearty well-rounded taste and it has become a common soup in our diets. The peas add a sweetness to the background while the smoked salmon lingers through the creamy base. The leak, carrots and peas bring a splash colour along with a feeling of spring. Of course, fresh peas would be much more nicer to use, but unfortunately here in the Nordic that is not possible until summer time.


  • 2 Carrots
  • 3 Potatoes
  • Handful of Chopped Leak
  • 2 Garlic Cloves
  • 1 cup vegetable stock
  • 2 cups cream
  • Smoked salmon (about 250 g)
  • Pinch of Salt/ Ground Black Pepper
  • A bag of Frozen peas (fresh of course would be better)
  • Herbs of choice for garnishing (parsley & oregano)


Add some butter to a medium heat sauce pan and stir in the garlic, leak, carrots and potatoes. Let them cook with a closed lid for about 7 minutes so the flavours begin to merge.  Add in the vegetable stock, cream and smoked salmon. Close the lid and let it simmer gently for about 10 minutes. Add in the peas and ground black pepper/pinch of sat. Let it simmer for another 10 minutes at low heat. Serve hot. Garnish with more black pepper and fresh herbs of choice. The soup lasts until the following day in the refrigerator and makes a great healthy lunch.

spring soup1

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