Here’s a perfect soup for you and your family to enjoy on a cool
fall day…

Spinach Salmon Soup

2-3 veggie/herb bouillon cubes
6-8 cups water
6-8 green onions, chopped
1 medium yellow onion, chopped
2 garlic cloves, minced
2-3 medium zucchini, finely chopped
2-3 salmon fillets (fresh or frozen)
1 cup honey mustard dressing
2 cups cooked brown rice (Takes 15 minutes in a rice cooker)
4 cups fresh large, or baby, leaf spinach
Feta cheese, crumbled (use to taste)
Sea salt (season to taste)

Cook brown rice— if not already prepared. In the meantime, boil bouillon cubes, water, green onions, yellow onion, garlic and zucchini for 10 minutes. Turn down to medium heat. In a separate pan, broil salmon fillets in about 1 cup honey-mustard dressing. Chop salmon into bite-size pieces and put into soup broth. Add 2 cups cooked brown rice. Just before serving, add 4 cups of fresh spinach. Add crumbled feta cheese as desired. Season with sea salt to taste.