Ingredients

• 1/2 onion
• 1/2 tablespoon each of butter and olive oil
• 1 small zucchini
• 1.5 liters vegetable broth
• 1 potato
• 3 slices of chili pepper
• 1/2 teaspoon each of paprika, turmeric and oregano
• 150 g green beans (frozen or fresh)
• optional: 200 g corn
• 400 g salmon fillet
• 80 ml heavy cream 30%
• dill

Preparation

1. In a pot on olive oil and butter, braise diced onion. Add diced zucchini and, stirring occasionally, fry for about 3 minutes.
2. Pour in hot broth and bring to a boil. In the meantime, add peeled and diced potato, chili pepper and spices.
3. Add beans (rinse frozen beans under lukewarm water, cut fresh beans into pieces) and optionally corn and bring to a boil again. Season with salt and pepper. Cook for about 10 minutes until vegetables are soft.
4. Remove skin from salmon and cut it into cubes. Add to the soup and cook on minimal heat for about 1 minute.
5. Remove from heat, add cream and a tablespoon of chopped dill.