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Well, spring has definitely been coming “in like a lion” this year— there are still a few raw and rainy days ahead as we wait for the nicer weather to arrive. And on days like these, there is nothing better than a bowl of soup.

I especially love a refreshing lime flavored soup to clear the head and warm the body during this transitional period. This tangy, Southeast Asian inspired lime soup makes a great light meal, is quick to prepare, and reminds us of warmer days ahead. Enjoy!

Zesty Lime and Salmon Soup

Serves 4-6

Ingredients:

• 1 tablespoon olive oil
• 6 cups chicken stock
• 12 oz. salmon fillet, skin removed and cut into bite sized pieces
• Juice of 2 limes, plus additional wedges for serving
• 6 cloves garlic, minced
• Handful of sliced cremini or button mushrooms
• 1 small onion, thinly sliced and quartered
• 1/3 cup cilantro, chopped or torn
• 1 jalapeño or Serrano pepper, thinly sliced
• Sea salt

Directions:

In a large stockpot or saucepan, heat the oil and add in the garlic, mushrooms, onion, and pepper. Sauté for about 5 minutes. Add the chicken stock, lime juice, and fish pieces. Bring to a boil, reduce heat and simmer for about 5-7 minutes until fish is cooked through (Skim foam from the surface of the soup as it appears). Stir in the cilantro and season to taste with sea salt. Ladle into bowls and serve with lime wedges on the side.

(Note: You can also substitute chicken or a different fish of your choice, or add a handful of rice noodles to each bowl before serving if you prefer a more filling soup.)

It’s winter here in the north of Italy, and nothing is better than a soup in cold weather.

I know some people associate soup, especially vegetable soup, with bad memories, like being sick, or just as a nutritious but untasty meal, yet, nothing could be further from the truth.

This soup was invented by my wife a couple of years ago when I actually fell sick, and it was in summertime, but it was so delicious that I anxiously started to wait for winter to have the proper environment for it.

This soup is extremely easy to do.

Creamy vegetable soup

Ingredients

• 1 big Carrot
• 150 grams of Broccoli
• 2 Tomatoes
• 2 medium Potatoes
• 1 small red Bell Pepper
• 1 small yellow Bell Pepper
• Half an Onion
• Chopped Garlic

Directions

Boil for about 30 minutes in just enough water with salt and a little of extra virgin olive oil. Pass everything through the blender or the food processor, including the cooking water. Serve topped with chives and parsley.

Keep in mind that when you boil vegetables, part of the nutrients dissolve in the water, so if you put too much and have to dump a part of it, you’ll be dumping part of the nutrients as well. It is always better to add more boiling water later, if needed.

Also, there is no magic on the combination on these ingredients, you can change proportions, add a different one or take away one from the list. Just keep in mind that the potato is the one responsible for the creamy texture.

Have fun, and you are totally welcome to leave us your comments and add your picture to the Mediterrasian Flickr Group.