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A light, healthy soup with a bit of an Asian flair and it comes together in no time at all.
5 cups low-sodium chicken broth
1 lb fresh salmon, cut into 1" cubes
1/2 large onion, chopped
2 tbsps olive oil
1/4 tsp cayenne pepper
1 cup frozen spinach
1 cup broccoli, chopped
Saute onion in olive oil until translucent, adding broccoli and spinach.
Add all remaining ingredients except the salmon. Cook on medium-high for about 20 minutes until it comes to a rolling boil.
Add salmon and cook for about 10 minutes more, until salmon is light in color.
Note: for an Asian-inspired dish add in diagonally sliced green onions at the end.
in 1 serving of Salmon Soup.
, 13% carbs, 45% protein.
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