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Recipe: Salmon wild rice soup

Don't ever get stuck on what to make for dinner. This healthy and wholesome soup will fuel your run and leave you feeling replenished after a solid effort.

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I can’t get enough of soup. It’s my winter version of salad. There doesn’t need to be a recipe, as it’s a meal that you just need a liquid base (can be cream-, tomato-, or stock-based), herbs and spices, and any other ingredients to bulk it up, and it’ll be considered soup. Put in a little less liquid and it becomes stew. This is a very rudimentary take on soups versus stews, but it’s true. Granted some flavor combos might not work but that’s where the fun begins.

RELATED: Recipe: Butternut squash soup 

The other week, I was informed that the creamy turkey potato chowder I posted a few weeks ago could be made with cod instead. That sparked my soup brain into wanting to make some kind of fish soup. My favourite fish would have to be salmon, and I’m fortunate to have an excellent fishmonger a few blocks from my house that always has great quality fish and a large selection too.

Wanting a hearty soup for the classic Raincouver weather, I added wild rice and yams to bulk it up with some healthy carbs. Instead of using half and half cream like many recipes called for, I opted for homogenized milk for a little extra creaminess, but any milk would work. Even coconut milk could add some great flavor. Mix it up and throw in whatever extra ingredients you want, it is a soup after all.

Salmon Wild Rice Soup


4 tbsp butter
1 medium yellow onion, diced
1 tsp ground coriander
1 tsp garlic salt
1 tsp oregano
1 tsp basil
1 tsp ground black pepper
½ cup flour
4 cups vegetable stock
2 medium sized yams, finely cubed
2 cups wild rice, cooked
8.5 ounces smoked salmon, skin removed
150g frozen spinach
½ cup fresh dill, chopped
2 cups milk 

1. Melt butter and sauté onion until soft, not brown, in a large stockpot. Add coriander, garlic salt, oregano, basil and black pepper.
2. Stir in flour. The flour mixture should stick together and be clumpy.
3. Gradually add the stock and whisk into the flour mixture until smooth.
4. Add the yams and cooked wild rice. Bring mix to a boil. Once bubbling, cook 10-15 minutes or until yams are soft.
5. Turn heat down to low and add smoked salmon, spinach, dill and milk. Continue stirring, let stand 10-15 minutes to thicken.
6. Serve with fresh bread if desired.

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