My Hot Salmon Fish Soup

This is a very simple and nutritious soup.  I never ever had eaten salmon until a few months ago when I had a stroke.  I was looking for some simple ways to cook and that has lots of nutrition and so I chose a huge slab of salmon from Norway.  It was large and so I cut it in half.  It had the skin attached too and was not sure how to remove the skin and so I put the half slab of salmon in a crock pot.

There I added in a sweet potato, onion, some chopped tomatoes and lots of spices.  I added in salt, pepper, black cumin powder and some lemon pepper.  It was a wonderful soup and cooked on its own.  

After the fish was half way cooked, I would cut if in large chunks and lift it up with a spatula and with a sharp knife remove the skin.  I fed the skin to my cats.  I put the fish back in the crockpot to finish cooking. Towards the end I added in some chopped parsley.  

But there is an easier way to make this soup

The second time I made the soup was to add in the fish, 1 bag of frozen chopped very small veggies, 1 onion, 1 large chopped tomato, 2 bouillon cubes and some seasoning of choice.  I have to say I liked the simplicity of the second method and it was extremely delicious.

With the second bowl, I tried adding a side of whole wheat toast and it is so unneeded.  I found the soup filling enough and the need for the side of bread not wanted.

This soup fed many times to me and multiple times to the cats.  It makes a huge pot of soup for many days.

Jamie Oliver's Colorful Rainbow Wrap

Absolutely wonderful and so easy to make.  For my lunch today for sure.


Ingredients

• 2 small raw beets, different colors if possible
• 2 carrots
• 6 oz. green cabbage
• 1 firm pear
• ¼ bunch fresh mint
• ¼ bunch fresh Italian parsley
• 5 tablespoons plain yogurt
• ½ teaspoon English mustard
• 3 teaspoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 6 small whole wheat tortillas
• 2 oz. feta cheese

Directions:

1. Wash the beets and carrots under cold running water, scrubbing with a scrubber to get rid of any
dirt (there’s no need to peel them). Pick off and discard the wispy ends from the beets.
2. Hold a box grater steady on a cutting board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl.
3. Coarsely grate or thinly slice the cabbage, then discard the core and add to the bowl. Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl. Finally, hold the root end of the beets and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
4. Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
5. Add the yogurt, mustard, cider vinegar and olive oil to a glass jar. Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more yogurt, vinegar or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your rainbow salad.
6. Drizzle most of the dressing over the salad — just remember you can always add more but you can’t take it away, so be cautious. Divide the salad between the tortillas, then crumble a little feta over each.
7. Roll up the tortilla wraps, tucking them in at the sides as you go, then ser