|400 g||Kaiser Vegetables|
|0,5 l||Vegetable broth|
Vegetable soup with salmon is a light, low-calorie soup that can be cooked quickly and easily. The salmon makes the vegetable soup taste very aromatic. If you don't get fresh salmon, you can also use frozen salmon, which should be defrosted in time. Kaiser vegetables do not need to be defrosted and can be used deep-frozen. For the vegetable soup with salmon peel half an onion and cut into fine cubes. In a soup pot heat butter, but do not let it brown. Add the onions and fry at medium temperature until translucent. Add the Kaiser vegetables and sauté briefly. Pour the vegetable stock over the vegetables and season with a bay leaf. Place a lid on the soup pot and bring the vegetable soup to the boil once. Reduce the temperature to medium and cook the vegetables for about 6-8 minutes until they are not too soft. Rinse salmon and dry with kitchen paper. Cut the salmon into bite-sized cubes, as shown in the picture above, and season with white pepper and salt. When the vegetables are cooked, turn off the heat. The vegetable soup must not be cooked anymore, otherwise the salmon will secrete protein and become dry. In addition, the vegetable soup is clouded by the protein. Add the salmon to the vegetable soup and cook for about 2 minutes. Chop the parsley finely and sprinkle it over the vegetable soup with salmon shortly before serving.