Carrot coriander soup and tikka salmon with steamed vegetables
TM5 TM6

Carrot coriander soup and tikka salmon with steamed vegetables

Ingredients

  • 450 g carrots, 150 g cut into slices (approx. |5 mm) and 300 g cut into chunks
  • 200 g broccoli florets
  • 4 fresh salmon fillets (150-180 g each)
  • ½ - 1 tsp salt, plus extra to taste
  • 2 pinches freshly ground black pepper
  • 4 tsp tikka paste
  • 50 g red lentils
  • ½ lemon, zest only
  • 2 cm fresh ginger, sliced
  • 100 g onions, cut into quarters
  • 1 garlic clove
  • 50 g butter, cut in pieces
  • 700 g water
  • 1 heaped tsp vegetable stock paste, homemade
  • 2 sprigs fresh coriander, plus some extra leaves to garnish
  • 100 g milk
  • 4 tsp cream, to garnish (optional)

Nutrition
per 1 portion
Calories
2360 kJ / 564 kcal
Protein
39.4 g
Carbohydrates
23 g
Fat
35 g

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