Smoked Salmon and Corn Soup


1 tblsp olive oil

2 cups chopped onions

3 cups chicken or vegetable broth, fat-free, low-sodium organic is ideal

1.5 cups sweet potatoes, peeled and cubed

1.5 cups corn kernels, organic

1 cup low-fat plain Greek Yogurt (or substitute Greek cultured coconut milk for non-dairy)

10 oz. smoked salmon, flaked

1/4 cup fresh parsley

salt and pepper to taste


Add oil to a large pan and heat over medium/high heat. Add onion and saute for 3 minutes. Add potatoes and broth. Cover and cook over low heat for 10 minutes or until potatoes are just tender. Stir in yogurt and corn. Cook 5 more minutes. Ladle into bowls and sprinkle with fresh parsley.

Serves: 4