Blackened Salmon & Cauliflower Asparagus Soup Recipe Idea

 

Blackened Salmon & Cauliflower Asparagus Soup

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1 serving lean and green

5 oz cooked salmon 

90 grams of cooked asparagus

124 grams of cooked cauliflower 

1/2 cup of low sodium chicken broth 

1 cup of water

1 wedge of light laughing cow cheese 

Black pepper 

Ancho Chile powder (smaller)

Onion powder (medium)

Garlic powder (small)

Curry powder (large)

Green onion to top at finish (very small)

Directions:

*Note that I don’t have measurements for dried spices and green onion. I put which ones to use more, less, or medium amounts of*

Add chicken broth and water to medium sauce pan and bring to a boil and add cauliflower. Once it comes to a boil again, reduce temp to medium low to cook down to a stew constancy. "Not as soupy" once thicker, add a wedge of laughing cow cheese and simmer.

Rub black pepper and anchor Chile powder to both sides of salmon.

Spray olive oil or avocado oil to cast-iron skillet and cook salmon. Let it rest while cooking asparagus in same skillet or air fryer with spray oil until crispy.

Put soup in a bowl topped with asparagus and then salmon.

Finish with green onion.