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