Salmon Turnip Greens Soup

This recipe is a good way to use leftover salmon and turnip greens in a vegetable-packed soup.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 319 Calories

Ingredients

• 2 tablespoons lemon juice
• salt and ground black pepper to taste
• 1 tablespoon soy sauce
• 4 ounces spaghetti
• 1 gallon water
• 1 small onion, diced
• 3 carrots, cut into 1-inch pieces
• 3 stalks celery with leaves, diced
• potatoes, cut into 1-inch pieces
• 1 bunch turnip greens, cut into 1-inch squares
• 0.75 inch piece fresh ginger root, minced
• 0.5 pound cooked salmon, cut into 1-inch pieces

Recipe Instructions

Step 1

Pour water into a large pot. Add celery, carrots, potatoes, onion, and ginger to the water; season generously with salt and pepper. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes. Stir turnip greens and soy sauce into the soup; cook until greens wilt, about 5 minutes.

Step 2

Stir spaghetti into the simmering mixture; cook until the pasta is just beginning to soften, about 10 minutes. Add salmon and lemon juice to the liquid. Remove pot from heat and let salmon steep in the soup until warmed, about 5 minutes.