| 11 | 75 | 276 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h | 4 |
| 2 tsp | Canola oil |
| 2 medium | Carrots (chopped) |
| 1 medium | White onion (chopped) |
| 1 medium stalk(s) | Celery (thinly sliced) |
| 1 tbsp | Thyme, fresh (chopped; or used dried - 1 tsp) |
| 1 tbsp | Dill, fresh (chopped; or used dried - 1 tsp) |
| 1/2 tsp | Fennel seed (crushed; or celery seed) |
| 4 cup | Chicken broth (stock), low sodium |
| 3 fillet (170g) | Atlantic salmon, wild (skinless; about 454 g/1 lb total) |
| 1 cup | Greek yogurt, plain, fat-free |
| 2 tbsp | Oat flour |
In a large soup pot, warm oil over medium heat. Add the carrots, onion, celery, thyme, dill, and fennel seed and cook for about 8 minutes or until starting to brown.
Stir in the chicken stock and bring to a gentle boil.
Add salmon fillets to the pot. Cook, stirring gently, for about 10 minutes or until salmon flakes when tested with a fork. Break salmon apart slightly into chunks and reduce heat to medium-low.
In a bowl, whisk together the yogurt and flour.
Stir the yogurt-flour mixture into the soup until creamy and heated through.
Allow to simmer on the stovetop until the vegetables are softened to a desirable texture.
Quick Tip:
| Grain | 0.2 |
| Meat | 1.4 |
| Milk Alternative | 0.3 |
| Vegetables | 1.0 |
