Protein Swap | Mexican-Spiced Salmon Soup
with Squash & Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
460 /serving
In Mexico, this traditional soup is known as caldo de camarón. It’s got everything your keto diet demands in late fall: tangy tomato-based broth simmered with vibrant spices, diced butternut squash, fresh cilantro and a finish of lime sour cream.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 300g Diced butternut squash
- 50g Diced onions
- 14g Cilantro
- 15ml Minced garlic
- 400ml Tomatoes (canned)
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
- 30ml Lime juice
Contains: Milk • Salmon
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
5 g
Sodium
1020 mg
Total Carb
39 g
Sugars
19 g
Protein
33 g
Fibre
7 g
Preparation
Start the soup
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the squash, garlic, onions and spices. Sauté, 2 to 3 min., until fragrant.
- Add 1 cup water (double for 4 portions) and cook, covered, stirring occasionally, 6 to 8 min., until the squash is almost tender.
Mise en place
- Meanwhile, pick the cilantro leaves off the stems.
- In a small bowl, combine the sour cream, ⅔ of the lime juice and S&P.
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
Finish the soup
- To the pan, add the canned tomatoes and cook, stirring occasionally, 3 to 5 min., until slightly thickened and the squash is tender.
- Add the shrimp* and cook, stirring occasionally, 2 to 4 min., until opaque and cooked through; season with S&P.
- Add the remaining lime juice; stir well.
Plate your dish
- Divide the soup between your bowls.
- Drizzle with the lime sour cream.
- Garnish with the cilantro. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
