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Leaves Shadow

Squash Soup with Salmon Chunks

Prep Time:

30 minutes

Marinade Time:

Cook Time:


30 Minutes

Freeze Time:



4-6 Servings

Protein, Post Race, Antiinflammatory, Gut Health

Coffee on Desk

About the Recipe

This was originally a vegan curry soup, but it’s now reimagined into another delicious one with salmon chunks. Salmon is an excellent source of protein perfect for muscle recovery, and omega 3 fatty acids to help resolve inflammation after an endurance race. Curry powder contains turmeric, which is another anti-inflammatory superfood perfect for runners.


  • 2-3 fresh ginger slices (optional)

  • 2 tbsp olive oil or ghee

  • 1 onion, finely diced

  • 1 carrots, finely diced

  • 1/2 cup celery, finely diced

  • 1 tbsp curry powder

  • 2 bay leaves

  • salt & pepper to taste

  • 2-3 sprigs of fresh thyme leaves or 1-2 tsp dried thyme

  • 500g pumpkin or squash, cut into 2 cm cubes

  • 1 litre of vegetable or chicken stock or broth, more water as needed

  • 1-2 salmon fillets cut into large chunks

  • 2-3 cups spinach


Step 1

In a large saucepan, toast 2-3 pieces of ginger for 30s. Add olive oil or ghee and onion over medium heat. Cook for 2 minutes until fragrant.

Step 2

Add carrots and celery, stir fry for another 5 minutes whilst adding curry powder, bay leaves, salt & pepper. Add some water if too dry.

Step 3

Add squash/ pumpkin cubes, followed by 1 litre of stock. There should be enough to just about cover all the cubes (add more water as needed), followed by fresh thyme (just the leaves not the stems).

Step 4

Bring the soup to a boil, reduce to a simmer. Stir occasionally, until the squash or pumpkin cubes are soft (about 12-15mins). Note: you can set the soup aside, only reheat and add the salmon chunks & spinach in the final 5-10 minutes of cooking. 

Step 5

When you are ready, add the salmon chunks. Cover and simmer for another 10 mins until the salmon is cooked. Add the spinach in the last minute of cooking.

Step 6

Serve immediately with extra black pepper. 

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