Name: Leek-Carrot Soup with Mango and Salmon
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 200 g frozen salmon; 1 Stange Leek; 300 g Carrots; 1 piece small chili pepper; 2 tbsp Olive oil; 2 tsp Curry; 0.5 tsp Ginger powder; 2 Gläser Vegetable stock; to taste Salt; to taste Pepper; 1 piece small Onion; 1 tsp Butter; 5 tbsp White wine; 1 piece ripe Mango

Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Leek-Carrot Soup with Mango and Salmon is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This fruity-spicy leek-carrot soup with salmon is a real taste experience! The combination of the mild leek, the sweetness of the mango and the slight spiciness of the chili is simply irresistible. I especially like to make this soup when it's a bit colder outside, as it warms from the inside out and is light and digestible at the same time. The salmon provides an extra portion of protein and makes the soup a complete meal. It is quick to prepare and perfect for a quick lunch or dinner. A dash of white wine rounds off the aroma wonderfully. Try it out, you will be thrilled!

Ingredients (14 ingredients)

200 g frozen salmon
1 Stange Leek
300 g Carrots
1 piece small chili pepper
2 tbsp Olive oil
2 tsp Curry
0.5 tsp Ginger powder
2 Gläser Vegetable stock
to taste Salt
to taste Pepper
1 piece small Onion
1 tsp Butter
5 tbsp White wine
1 piece ripe Mango

Preparation (8 steps)

Preparation of the ingredients

Let the frozen salmon thaw at room temperature for about 30–40 minutes. Clean the leek, cut it lengthwise to 1/3 and wash it. Cut the leek into thin rings. Peel, wash and dice the carrots. Wash the chili, cut it lengthwise, remove the seeds and cut it into thin strips. Peel and finely dice the onion. Cut the mango from the stone. Peel and dice the pulp.

Sauté the onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Put the diced onion and butter into the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Steam the fish

Thermomix® Setting

10 min/212°F/Speed 1 100

Add white wine and 5 tablespoons of water to the mixing bowl. Place the salmon on the diced onion and steam for 10 min./100°C/speed 1.

600

Sauté the vegetables

Thermomix® Setting

3 min/248°F/Speed 1 120

Add olive oil, carrots, leek, chili, curry and ginger powder to the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Cook the soup

Thermomix® Setting

20 min/212°F/Speed 1 100

Add vegetable stock and 200 ml of water and simmer for 20 min./100°C/speed 1.

1200

Add mango

Thermomix® Setting

5 min/212°F/Speed 1 100

Add diced mango and cook for 5 min./100°C/speed 1.

300

Divide and add fish

Thermomix® Setting

1 min/212°F/Linkslauf Speed 1 100 Reverse

Remove the fish from the mixing bowl and carefully tear it into pieces with 2 forks. Add fish pieces to the soup and bring to the boil for 1 min./100°C/reverse rotation speed 1.