Light pointed cabbage soup with salmon fillet

This light and flavorful soup combines the refreshing crunch of pointed cabbage with the delicate flavor of salmon for a delicious and healthy meal.

It's perfect for a light lunch or dinner, and can be easily adapted to your dietary preferences.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.


Add the pointed cabbage and cook, stirring occasionally, until slightly softened, about 5 minutes.

Pour in the broth, add the bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to simmer and cook for 10 minutes.

Add the salmon fillets to the soup pot and cook for 10-12 minutes, or until cooked through and flakes easily with a fork.

Stir in the lemon juice and dill (if using). Serve hot with a side of crusty bread or crackers.


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