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Paris Kitchen: Sweet Potato & Spinach Soup with Salmon

It’s February! I’ve been reading everywhere that people have found this January to have really dragged on and on, particularly in Paris where it has rained every. single. day. Honestly I’ve not found it so bad, but I’ve been in a slight new born haze cosied up inside! 

Anyway February is here and with it, the hope of Spring in the air. If you had good healthy eating resolutions for January but actually just ate the Christmas season leftovers all month long, you are not alone! February is an excellent point to really commit to nourishing your body with excellent, wholesome food. The celebrations tins are empty, the Bailey’s is finally finished and the promise of warmer days are just around the corner.

Here’s a gorgeous and SUCH an easy lunch recipe to keep you excited for fresh produce and leafy greens; Spinach & sweet potato soup with a side of grilled salmon. Enjoy!

For Two Servings You’ll Need:

  • One medium sweet potato, peeled and chopped into cubes
  • 500ml good quality, low sodium chicken, beef, or vegetable stock
  • Three big hand-fulls of baby spinach leaves
  • Slivered almonds or mixed seeds (optional to serve)
  • Pesto (optional to serve)
  • Two salmon filets
  • Olive oil, salt & pepper

How to:

  • Boil your sweet potato in your stock until soft. Add your spinach, cook for a further two minutes and remove from the heat. Blend until smooth with a stick blender.
  • Meanwhile, heat up a little oil in a pan and fry your salmon over a medium heat for about four minutes on each side, or to your desired cuisson. I like mine still pretty rare in the middle!
  • Serve your salmon with a tablespoon of pesto (I used some spinach & walnut pesto I made earlier this week) and your soup with a sprinkling of slivered almonds or mixed seeds.

This whole lunch takes 20-30 minutes to make and is really so filling and delicious. There’s so much scope for playing around with it too. Change up the veg depending on what’s in season, throw some fresh ginger in there to spice things up a little, experiment with different fish. 

Let me know what you end up with! Enjoy!