Mile & Bite Health Coaching
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.
Ingredients
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
Preparation
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.