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Carrot coriander soup and tikka salmon with steamed vegetables
Ingredients
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carrots 150 g cut into slices (approx. |5 mm) and 300 g cut into chunks450 g
-
broccoli florets200 g
-
fresh salmon fillets (150-180 g each)4
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salt plus extra to taste½ - 1 tsp
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freshly ground black pepper2 pinches
-
tikka paste4 tsp
-
red lentils50 g
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lemon zest only½
-
fresh ginger sliced2 cm
-
onions cut into quarters100 g
-
garlic clove1
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50 g olive oilbutter cut in pieces50 g
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water700 g
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1 vegetable stock cube (for 0.5 l)vegetable stock paste, homemade1 heaped tsp
-
fresh coriander plus some extra leaves to garnish2 sprigs
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milk100 g
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cream (optional) to garnish4 tsp
Difficulty
easy
Nutrition per 1 portion
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