Grate the carrot, potatoes and cauliflower.

Chop thinly the onion, the tomatoes and the kale. And mince the garlic.

Next, chop the salmon filet into bite-sized pieces.

Add the tomatoes, two cloves of garlic and the onion to a cooking pot with some olive oil and saute for about 3 minutes until fragrant and the tomatoes look more like a sauce.

Then, stir in the carrots, potatoes, cauliflower, oregano and hot paprika. Stir for a few minutes – just to combine and then add the kale, salmon and water or stock. If you’re using water – add some salt to the soup. If stock – it’s usually with salt, so no need to add salt at this point.

Cover the soup and bring it to a boil. Once it’s boiling, reduce the heat and simmer for 20 minutes.

After the 20 minutes, add in the green beans and cook for 10 more minutes. If needed add more stock or water and salt.

In the last 2 minutes, add in some dill and the last garlic clove and cook. Then turn off and enjoy the soup immediately!