Gastography

Dilly Salmon Soup

1 can salmon

1 Tbsp cilantro, chopped

1/2 c mixed dill & parsley, chopped

1 package baby spinach

4 c sweet potato, peeled and chopped

1 yellow onion, chopped

4 c stock

1 c orzo

1 Tbsp flour

2 Tbsp butter

Garlic salt

1 tsp each dried: thyme, basil, oregano

1/2 tsp dried fennel

2 Tbsp butter

1/2 c oat milk

In a large pot, make a roux with the flour and 2 Tbsp butter; stir until light brown. Add the stock, onion, sweet potatoes, spices, and a generous hit salt & pepper.

Let simmer 15 minutes.

Add in the orzo & milk, let cook 7 minutes.

Add the salmon, spinach & half the mixed dill + parsley.

Let cook 1 -2 minutes or until the spinach is wilted.

Serve with buttered bread and a little extra butter per serving for creaminess.

Serves 4 – 6