30-Minute Seaweed Salmon Soup, From Scratch, WITHOUT A Kitchen?

By on November 3, 2013

YEP! Mother always taught me to make my meals colorful. And being one of six children of my beautiful young widowed mother, she also taught me how to make something out of nothing and have it taste really good. A skill that could make or break any of us in the event of an emergency, and one that does wonders for your decreasing the waistline and increasing the wallet.

You don’t need a silver fork to eat good food.”  ~Pauln Prudhomme~

Tonights meal was made in a hotel room following one last camping trip this year. The handy dandy mini propane burner (my friend had on hand) was a godsend. That and my NutriBullet have kept me from binging and buying not-so-healthy meals.

Between the comings and goings of this journey as a nomad and my house/dog/chicken/fish/rabbit/cat and garden sitting gigs, I’ve come to enjoy staying in hotels over driving anywhere and for nothing more than…to be alone (as I wind down on 8+ months of gypsyhood).

Thankfully, I’ve been able to keep up with my weekly volunteer day for a community supported agriculture (CSA) stand at a local elementary school during this time. Being that I still had some of last weeks CSA goodies, I decided to plan a meal around them. organic Maitake mushroomsSo… after a quick trip to a local Asian market for a few ingredients, we were set. All ingredients were organic or wild except the okra, garlic and tomato sauce.

SEAWEED SALMON SOUP

Ingredients:

  • 3 purple baby potatoes* cubed 1/2-2/4″ thick
  • 1 medium size zucchini* sliced
  • handful of diced red onion*
  • 8 okra sliced
  • 3 garlic cloves chopped
  • 1/2 pack Maitake mushrooms
  • Wild salmon (canned)
  • Wild seaweed – enough to cover bottom of bowls
  • 1 small can tomato sauce
  • 1 lime
  • Himalayan sea salt to season

*local, organic CSA goodies

This made 2 full bowls for 2 hungry people – hit the spot!

wild seaweedIn a 2-quart pot I added potatoes to approximately 2 cups of water. Next i added the small can of tomato sauce and tall can of Bumble Bee wild salmon (with liquid). Less than 10 minutes later, when potatoes were almost done, I added chopped onion, garlic, zucchini, okra, mushrooms and a lil water to cover. Just ten minutes later, it was all done to perfection. Soup was then poured over torn seaweed in bowl. To that we squeezed some fresh lime over. Nothing beats a meal made from scratch!

“I get way too much happiness from good food.”  ~Elizabeth Olsen~

For more than 10 years now my “diet” consists of eating healthy most hours of the day and days of the week. And thanks to my regular detox, I see my not-so-healthy eating days as being neutralized/reversed and what I like to think as, forgiven by my body. To err is human, which I’m happy to say includes diet. Sure beats becoming a fanatic.

I am not a fan of eating out of a can, however I’m also not crazy about eating out (often). I do both when needed and/or in moderation. My taste buds and I know anything made from darn near scratch beats fast processed food (and some fine dining) any day. This soup proves it – it was so delicious, so nutritious, fast, easy, budget and hotel room friendly (thanks to the canned fish not smelling up the room). And to think this mornings walk came with talks of eating french fries for snack. WHEW! So glad we chose home style cooking without the home instead!

“One should eat to live, not live to eat. ” ~ Moliere~

About Carmen

Author, Coach, and Herbalsita POWERED BY: Real Food and barefoot walking/running. Connect with Carmen on Google+

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