Salmon saffron soup — The Matrix Resurrections movie night


Yesterday we ate already at 18:30 (normally we eat at 20:00), because we watched the long-awaited fourth Matrix film (2 HR 27 MIN) starring Keanu Reeves and Carrie-Anne Moss on HBO Max. As we had also a friend visiting, I decided to make a quick and easy salmon saffron soup, so I would have time to catch up. All the ingredients can be prepared in advance, and then just rustle up the soup 20 minutes before you want to serve it. 


  • Salmon fillet, 1.4 kg (cut into cubes or similar)
  • Fennel bulbs, 2 pcs (sliced)
  • Small onions, 3 pcs (finely chopped)
  • Celery stalks, 2 pcs (sliced)
  • Garlic gloves, 2 pcs
  • Large carrots, 0.5 kg (cubes)
  • Potatoes, 1.4 kg (cubes, use a waxy variety that is suited for boiling)
  • Scallions, 6 pcs (finely chopped)
  • Parsley, 1/2 cup (finely chopped)
  • Warm water, 3 litres (boiled in kettle)
  • Urtekram vegetable broth cubes, 2 pcs
  • Salt, as much as needed 
  • White pepper, 3 tsp (freshly cracked)
  • Saffron, as much as needed 
  • Extra virgin olive oil, plenty


  1. Sautee in evoo fennel, onions, garlic, white pepper, saffron, carrots and potatoes for about 5-7 minutes.
  2. Add in water, broth cubes and bring to boil. 
  3. Cover with lid and simmer until potatoes are almost cooked through.
  4. Now add in salmon, scallions and parsley and bring to boil. Simmer until salmon is cooked through. 
  5. Serve with challah or sourdough wheat bread.    

I finished the soup with a dollop of aioli.