Recipe | Serves 4

1 Tbsp olive oil

2 leeks, well rinsed, trimmed and sliced

2 carrots, sliced into rounds

2 cloves garlic

1/4 tsp allspice (optional)

500g fish stock 

2 cups water

3 tbsp Yondu Umami/ 1 tbsp miso

2 tbsp fresh dill finely chopped

4 skinless salmon fillets, sliced into chunks 

660g jar butter beans + preserving liquid 

4 heaped tbsp thick greek yoghurt

Juice and zest of ½ lemon

salt and pepper to taste

Method

1. Place a dutch oven or a deep saucepan on a medium heat and saute the leeks for 5 minutes, with the lid on, until soft. If they start to catch on the bottom of the pan you can add some water or oil if you prefer. When soft and caramelised stir in the carrots, allspice and grate in the cloves of garlic. Saute for another couple of minutes.

2. Add the fish stock, water, zest of 1/2 lemon and umami sauce or miso paste, stir and bring to the boil. I also added the preserving liquid from the butter beans instead of wasting it! Simmer gently with the lid on until the carrots have softened. 

3. Remove from the heat and add the salmon and butter beans and stir. Let the soup cool for a couple of minutes and then stir in the yoghurt until it has all been dissolved then return to a low heat and bring it back to a warm temperature try not to let it simmer.  Allow to cook for about 5 minutes until the salmon is cooked through, stirring occasionally. 

4. Remove from the heat and add the lemon juice just before you serve. Serve with a sprinkle of dill, a drizzle of olive oil and salt and pepper to taste.

I need to credit ‘the view from great island’ where I took inspiration for this recipe