Salmon and Potato Soup

Utah weather. Saturday was sunny and warming. There was no snow on the ground. We built planter boxes and went on a picnic at the park. Then comes Sunday morning. Light flakes of snow drift down as we head into church. Three hours later we emerge from the chapel to 6 inches of blizzard! I loathe Utah weather in early Spring. We cozied up in the afternoon with sweet herbal tea, naps and Yahtzee. Then, not able to deny the winter white outside my window, I made bread, salad, and Salmon and Potato Soup. It was delicious... or as my little boys put it, "This is great mom!!"

Salmon and Potato Soup

3 Tbsp olive oil
1/2 large white or yellow onion, diced
1 cup chopped or shredded carrots
4 large cloves garlic, minced
1-2 cups vegetable stock
1 cup rice milk
2-3 cups water
10 red potatoes, peeled and sliced thinly (in the food processor)
1-2 tbsp smoked paprika
2 salmon filets (approx 12-16 oz total)
water for boiling
2 cups frozen corn kernels (reserve for serving)
Sea salt to taste
Freshly ground black pepper to taste

In bottom of large pot heat olive oil over medium heat. Add onions, garlic and carrots and saute until all are soft, adding a little of the veg stock if needed. Once they are softened, add stock, rice milk, water, potatoes and paprika. Raise heat to medium high and bring to a boil. Turn down to medium low, cover and simmer until potatoes are soft. In separate medium-small pot, place salmon filets in enough water to cover them, salt well and bring to a low boil, cover and let cook until fish flakes easily (about 10 minutes). Drain off water, break fish into flakes with a fork and add to the main soup pot. Sea salt and pepper to taste and let simmer a little to combine flavors. Add frozen corn kernels to separate bowls at serving time to help cool soup. Serve with a green salad and some hearty bread and enjoy!

Russian Schi- Cabbage Soup

This is my interpretation of Schi- or Russian Cabbage Soup. (Apparently winter has me thinking Russian!) I served it with a delicious crusty loaf from Artisan Bread in Five Minutes a Day. (This is a book I highly recommend getting.)
It turned out even better than expected! Perfect for a cold January night.

Russian Schi- Cabbage Soup

3-4 tbsp olive oil (you can add a tbsp of butter to it for flavor)
1/4 large sweet white onion, diced
approx. 1 - 1 1/2 cup chopped carrots
approx. 4-5 large mushrooms, chopped
3-4 cloves garlic, minced
1/2 head cabbage, shredded
4-5 large-ish red potatoes (other types would work as well), diced in rather small cubes
1 15 oz can diced tomatoes
approx 24 oz vegetable stock
approx 1-2 cups water
1 tsp dried parsley
1 1/2 tsp dried oregano
1-2 tsp dried basil
approx 2-3 tbsp sea salt (to taste)
1/2 tsp freshly ground black pepper

Heat oil in bottom of large stock pot over medium heat. Add onions and carrots, saute until mostly soft. Add garlic, mushrooms, potatoes and cabbage. Stir and saute until cabbage wilts and begins to brown. Add tomatoes (with juice), vegetable stock, water and seasonings and bring to simmer over medium high heat. Once it comes to a low boil, reduce heat to low, cover and simmer until potatoes are soft (about 10 minutes). Serve with fresh bread and enjoy!