This is one of my favourite soups, its very easy and very fast to cook.

1 cup of potatoes, peeled and chopped into small cubes
1/3 cup of grated carrots
1 213g (6 oz) can of canned salmon
2 tablespoons of fresh dill weed
2 tablespoons flat leaf parsley
1 large bay leaf
salt - to taste
black pepper - to taste


Place potatoes, carrots, bay leaf, salt into the cook-pot, add enough water to cover potatoes with about 1.5 inches of liquid, add all the liquid from the canned salmon. Bring to boil, reduce heat and simmer until potatoes are ready (10-15 min). I prefer mine to be very soft.

Remove thick parts of the stalks from dill weed and parsley, chop fine and set aside. Chop and set aside remaining dill weed and parsley leaf.

When potatoes are cooked add salmon, chopped parsley and dill weed stalks, more salt if needed, add hot water if soup is too thick. I prefer mine fairly thick. Bring to boil, reduce heat and let it simmer for 5 min.

Remove from heat, add chopped dill weed and parsley, let it stand for a couple of minutes before serving. Serve with crusty bread or Jacob's Cream Crackers (Water Biscuits). Enjoy!


Edit: I changed the cooking time for potatoes to 10-15 min. Please check after 10 min if potatoes are ready. Some of the heritage potatoes I use take longer to cook.

http://www.bbc.co.uk/news/magazine-22718000