Fish Soup

Prep Notes

This is one of my favorite soups that is light, but so flavorful, filling and comforting, especially during the long Minnesota winter with limited exposure to the sunshine.  

This soup is loaded with important nutrients, such as high quality proteins, omega-3 fatty acids and vitamin D.

You can server it as a light entrée dish paired with mixed green salad and good crusty bread.


1/3 cup olive oil

1 big red onion, chopped

3 small ribs celery, chopped

3 cloves garlic, minced

1-inch piece fresh ginger, minced

3 big fresh tomatoes, chopped (you can use 15 oz. organic crashed tomatoes instead)

5 cups of water or vegetable stock

2 tsp. dry parsley

½ tsp. black pepper

1 tsp. ground coriander

1 cup organic coconut cream, unsweetened

1 lb. raw shrimp, shelled and deveined

1 lb. wild caught salmon, cut into 1-by-1-inch pieces

1 bunch kale, chopped (about 3-4 cups)

1 cup fresh cilantro, chopped

1 lemon, juiced

Saltto taste


1.      In a large pot, heat oil over moderate heat. Add onion and cook for 2-3 min until soft and translucent.

2.      Add celery and sauté for another 2-3 min.

3.      Add garlic and ginger. Stir well and cook until fragrant,1 min.

4.      Add tomatoes and stirring occasionally cook until soft and become mushy, about 4-5 min.

5.      Add water or veggie stock, coconut cream, dry parsley, salt, pepper, coriander. Stir well and bring it to a gentle boil for couple minutes. 

6.      Add salmon and shrimp. Return to a boil, then reduce heat to low and simmer for 2-3 min.

7.      Add kale, fresh cilantro and simmer for another 2 min.

8.      Turn off the heat and add lemon juice. Taste for salt and, if needed, add more.



If you like spicy soups, add 1/4 tsp. cayenne pepper.

Eat healthy and have fun cooking!