Servings: 4

Weight Watcher Smart Points: 7

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Ready In: 30 Minutes


  • 1 large carrot, diced
  • 2 celery ribs, sliced and diced
  • 1 small fennel bulb, sliced and diced
  • 1 teaspoon of Kosher salt
  • 1 leek, sliced and diced
  • 4 generous tablespoons finely grated Parmesan
  • 3 tablespoons of parsley, chopped
  • Pinch of Pepper
  • 1 pound of salmon, cubed into 1½" chunks
  • ½ cup sliced shiitake mushrooms
  • 1 generous teaspoon thyme, chopped
  • 3 tablespoons of unsalted butter
  • 2 cups vegetable broth
  • 2 cups of water


  1. In large dutch oven or heavy deep pot, melt butter over medium high heatAdd carrots, celery, fennel, leeks, thyme, salt and pepper and stir to coat.Stir and cook for about 5-7 minutes or until vegetables start to wilt a bit.Add vegetable stock and water.Bring to a low boil, as soon as you see the bubbles, lower heat to low.Stir in mushrooms and cook for about 10-12 minutes
  2. Stirring occasionally.Add salmon and spinach to pot and stir to submergeRemove pot from heat and cover for about 5 minutes, or until spinach is wilted and your salmon chunks are cooked through.Place soup in bowl and sprinkle Parmesan cheese

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