Description
This leftover rice, veggie and salmon soup comes together in 10 minutes. It’s flavorful, healthy, and easy to make. Most importantly, my kids love it.
Ingredients
⅓ cup diced yellow onion (about ¼ onion)
1-2 garlic cloves, minced
1 pinch garlic powder
¼ teaspoon thyme
1 tablespoon chopped fresh cilantro
2 generous pinches of salt
6-10 baby carrots, diced
1-2 celery ribs, diced
½ cup frozen sweet peas
1 salmon filet, cut in 1 inch squares
1 cup cooked leftover rice
1 handful spinach, roughly chopped
Instructions
1. In a large pot, bring 3 cups of water to a boil. Bring heat down to medium once water is boiling. Add onion, garlic, garlic powder, thyme, fresh cilantro and salt. Cook for 3 minutes.
2. Add carrots and celery to the pot and let cook for another 3 minutes.
3. Add sweet peas to the pot and let cook for another minute.
4. Add salmon and leftover rice to the pot and let cook for another 3 minutes.
5. Take off heat. Stir in spinach and Serve.
Keywords: soup, salmon, veggies