Home > Recipes > Easy Keto Recipes

Norwegian Fish Soup Recipe (Low Carb)

By Valentina Dimitrova | Updated on October 11, 2026
Jump to Recipe ↓

Made with fresh salmon, Norwegian Fish Soup is a creamy one-pot recipe with leeks, cauliflower, and fish broth, finished with lemon juice and dill in under 30 minutes.

Norwegian Fish Soup with chunks of salmon, sliced leeks, carrots, and fresh dill in a creamy broth.

Known as fiskesuppe in Norway, this Norwegian Fish Soup Recipe is a low-carb version of the traditional dish, using cauliflower instead of potatoes to thicken the broth. It has the chunky consistency of a salmon chowder rather than a smooth bisque, with salmon, vegetables, and a creamy base. If you enjoy seafood dishes, try my Air Fryer Salmon, Moqueca, or Shrimp in Coconut Sauce for more ideas.

Quick Look: Norwegian Fish Soup

  • ⏱️ Prep Time: 10 minutes
  • 🔥 Cook Time: 16 minutes
  • ⏲️ Total Time: 26 minutes
  • 🍽️ Servings: 4
  • 🐟 Flavor Profile: Savory, mildly peppery, and lightly tangy
  • 🥣 Texture: Velvety broth with tender salmon and vegetables
  • 👌 Difficulty: Easy
  • 🍽️ Best For: Weeknight dinners and quick lunches
  • 🍳 Cooking Method: Stovetop or Instant Pot
  • 🐟 Key Ingredients: Salmon, cauliflower, leeks, fish broth, heavy cream, and dill
  • Why This Recipe Works: Cooked cauliflower thickens the broth naturally when blended with fish stock, heavy cream, and sautéed vegetables. Once the creamy broth is ready, the salmon is added near the end of cooking to keep it tender without overcooking.

SUMMARIZE & SAVE THIS CONTENT ON

ChatGPT
Google AI
Perplexity
Grok
Add As a Trusted Google Source
Jump to:

What Is Norwegian Fish Soup?

Fiskesuppe is the Norwegian word for fish soup. This traditional dish usually contains fish, vegetables, and broth, often with cream. Depending on the recipe, the vegetables may include potatoes, parsnips, carrots, celery, or leeks.

My Norwegian salmon soup uses cauliflower instead of potatoes. The cauliflower and heavy cream give the broth its creamy consistency without flour. The soup also has chunks of salmon and vegetables, so it's closer to a chowder than a smooth bisque.

Chef's Notes from Valentina

  • Salmon is my first choice for this fish soup because its firm, meaty texture holds together during cooking. It also pairs well with the mild vegetables and cream.
  • Some Norwegian fish soups use potatoes, but this version uses cauliflower for a thick, creamy texture without flour or egg yolks.
  • Norwegian fish soup varies by region and household. Some versions have a clear broth, while others are creamy. I prefer the creamy style, with tender pieces of fish and vegetables throughout.
  • Serve with crusty bread to soak up the creamy broth, or pair the soup with a simple green salad. My Easy Sourdough Bread is a good option because of its crisp crust.

Ingredients

  • Salmon – 1 pound, skinless and cut into chunks. Its firm texture makes it a good choice for creamy fish soup, and the pieces stay tender in the broth.
  • Cauliflower – 1 pound, fresh or frozen. It thickens the broth without flour or potatoes and gives the soup a smooth, creamy texture.
  • White or yellow onion – 1 small, diced. Provides a savory flavor that complements the leeks and garlic.
  • Leek – 1 cup, using 1 chopped green leaf and 1 cup sliced white stalk. Its mild, slightly sweet flavor pairs well with salmon and cream.
  • Carrot – 1, peeled and cut into small chunks, optional. Brings natural sweetness, color, and texture to the soup.
  • Fish broth or stock – 4 cups. Brings out the seafood flavor and complements the salmon.
  • Heavy cream – 1 cup. Makes the broth rich, smooth, and creamy.
  • Salt and black pepper – To taste, approximately 1 ½ teaspoons salt and ½ teaspoon pepper. Taste the broth before seasoning, especially if the fish stock already contains salt.
  • Garlic – 4 cloves, minced. Adds savory depth to the broth without overpowering the salmon.
  • Cayenne pepper – ¼ teaspoon. Gives the soup a mild peppery heat.
  • Lemon – 1, juiced. Brings a bright, tart flavor that balances the cream and complements the salmon.
  • Fresh dill or chives – 1–2 tablespoons, chopped. Dill has a fresh, herbal flavor that pairs well with salmon. Chives are milder, with a light onion flavor.

Substitutions And Additions

Cod Fish Soup: Use 1 pound of skinless cod instead of salmon. Cut into chunks and simmer gently until opaque and flaky.

Salmon and Shrimp Soup: Combine ½ pound salmon with ½ pound peeled, deveined shrimp. Cook the salmon as directed, then stir in the shrimp during the final few minutes until cooked through.

Vegetable Broth: Replace the fish broth with an equal amount of vegetable broth for a milder seafood flavor.

Greek Yogurt: Replace the heavy cream with plain, full-fat Greek yogurt for a tangier broth. Stir it in over low heat after cooking, and avoid boiling to reduce the risk of curdling.

Try Fennel: Slice ½ small fennel bulb thinly and sauté it with the onion and leek. Its mild anise flavor pairs well with the creamy broth and salmon.

Add Root Vegetables: Include 1 small parsnip or turnip, peeled and finely diced, with the cauliflower. Either vegetable gives the soup a slightly different flavor and more texture.

Fish Soup with Peas: Stir in ½ cup frozen green peas during the final few minutes of cooking. They bring sweetness and color to the soup.

How to Make Norwegian Fish Soup

Stovetop Norwegian Fish Soup

  1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Cook the onion and leek for 3–4 minutes, then stir in the garlic and cook for another minute without browning. Transfer about half of the vegetables to a blender and set aside.
  2. Cook the cauliflower: Pour the fish broth into the pot and add the cauliflower. Cook over high heat for 8–10 minutes, or until tender.
  3. Make the creamy broth: Transfer all the cooked cauliflower and 1 cup of broth to the blender. Add the salt, black pepper, cayenne pepper, and heavy cream. Blend with the reserved vegetables until smooth, then pour the mixture back into the pot.
  4. Cook the salmon and carrot: Add the salmon chunks and carrot, if using. Cook over medium-high heat for 5–6 minutes, or until the salmon is cooked through.
  5. Finish and serve: Remove the pot from the heat and stir in the lemon juice. Garnish with fresh dill or chives. Serve on its own or with crusty bread.

Instant Pot Norwegian Fish Soup

  1. Preheat and sauté: Select Sauté and preheat the Instant Pot for about 3 minutes. Add the olive oil and cook the onion and leek for 3–4 minutes. Stir in the garlic and cook for another minute without browning. Transfer about half of the vegetables to a blender and set aside.
  2. Pressure-cook the cauliflower: Pour in the fish broth and add the cauliflower. Secure the lid, turn the valve to Sealing, and cook on High Pressure for 4 minutes. Perform a quick pressure release when the cooking cycle finishes.
  3. Make the creamy broth: Transfer all the cooked cauliflower and 1 cup of broth to the blender. Add the salt, black pepper, cayenne pepper, and heavy cream. Blend with the reserved vegetables until smooth, then pour the mixture back into the Instant Pot.
  4. Cook the salmon and carrot: Add the salmon chunks and carrot, if using. Press Sauté and cook for 5–6 minutes, or until the salmon is cooked through.
  5. Cancel Sauté and finish: Cancel the Sauté function and stir in the lemon juice. Garnish the fish soup with fresh dill or chives before serving.
A bowl of creamy salmon soup with vegetables and dill, served with crusty bread and a spoon.

Expert Tips for Fish Soup

  • Cut the salmon into evenly sized pieces. Similar-sized chunks cook at the same rate, reducing the risk of smaller pieces drying out before the larger ones are done.
  • Keep the broth at a gentle simmer. Avoid vigorous boiling once the salmon is in the pot, and stir only when necessary to keep the fish from breaking apart.
  • Adjust the soup's thickness gradually. If the broth is too thick, stir in warm fish broth a small amount at a time until it reaches your preferred consistency.
  • Avoid prolonged heating after adding cream. Gentle heat reduces the risk of the broth separating or becoming grainy, especially if you substitute Greek yogurt for heavy cream.

FAQ About Fish Soup

What's the best fish to use for fish soup?

Salmon is an excellent choice because its firm texture holds together during cooking. Cod, haddock, and wolffish also work well. Choose skinless, boneless fillets that can be cut into chunks, and avoid delicate fish that may break apart in the broth.

Can you use frozen fish for this Norwegian Fish Soup recipe?

Yes, frozen salmon or other fish can go directly into the soup. Fresh or thawed fish is easier to cut into even pieces. Allow approximately 3–5 extra minutes, depending on the thickness, and check that the fish reaches 145°F (63°C).

How do you know when salmon is cooked in fish soup?

Salmon should turn opaque and flake easily with a fork. For an accurate doneness check, insert a food thermometer into the thickest piece. It should read 145°F (63°C).

What to Serve with Norwegian Fish Soup

  • Bread: Serve with Easy Sourdough Bread or Air Fryer Garlic Bread. Both have crisp crusts that are great for soaking up the creamy broth.
  • Salads: My Shirazi Salad combines cucumber, tomatoes, fresh herbs, and citrus for a fresh contrast to the creamy salmon soup.
  • Vegetables: Try Air Fryer Asparagus with lemon and Parmesan. Its crisp texture pairs nicely with the tender salmon and creamy broth.

More Seafood Recipes

Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.

Creamy fish soup in a black bowl.
Print This Recipe SAVE Pin
5 from 19 votes

Norwegian Fish Soup Recipe (Fiskesuppe)

Made with fresh salmon, Norwegian Fish Soup is a creamy one-pot recipe with leeks, cauliflower, and fish broth, finished with lemon juice and dill in under 30 minutes.
Course:Main Course
Cuisine:American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 people
Calories532 kcal
Author Valentina Dimitrova
Cost $ 4 per person

Equipment

  • Pot or Instant Pot
  • blender

Ingredients

  • 2 tablespoons olive oil
  • 1 small white or yellow onion – diced
  • 1 cup leek stalk – including 1 chopped green leaf and 1 cup sliced white stalk
  • 4 garlic cloves – minced
  • 4 cups fish broth or stock
  • 1 pound fresh or frozen cauliflower
  • 1 ½ teaspoons salt or to taste
  • ½ teaspoon black pepper or to taste
  • ¼ teaspoon cayenne pepper
  • 1 cup heavy cream
  • 1 pound skinless salmon – cut into chunks
  • 1 carrot – peeled and cut into small chunks (optional)
  • 1 lemon – juiced
  • 1 – 2 tablespoons fresh dill or chives – chopped
US Customary - Metric

Instructions

Stovetop Norwegian Fish Soup

  • Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Cook the onion and leek for 3–4 minutes, then stir in the garlic and cook for another minute without browning. Transfer about half of the vegetables to a blender and set aside.
  • Cook the cauliflower: Pour the fish broth into the pot and add the cauliflower. Cook over high heat for 8–10 minutes, or until tender.
  • Make the creamy broth: Transfer all the cooked cauliflower and 1 cup of broth to the blender. Add the salt, black pepper, cayenne pepper, and heavy cream. Blend with the reserved vegetables until smooth, then pour the mixture back into the pot.
  • Cook the salmon and carrot: Add the salmon chunks and carrot, if using. Cook over medium-high heat for 5–6 minutes, or until the salmon is cooked through.
  • Finish and serve: Remove the pot from the heat and stir in the lemon juice. Garnish with fresh dill or chives. Serve on its own or with crusty bread.

Instant Pot Norwegian Fish Soup

  • Preheat and sauté: Select Sauté and preheat the Instant Pot for about 3 minutes. Add the olive oil and cook the onion and leek for 3–4 minutes. Stir in the garlic and cook for another minute without browning. Transfer about half of the vegetables to a blender and set aside.
  • Pressure-cook the cauliflower: Pour in the fish broth and add the cauliflower. Secure the lid, turn the valve to Sealing, and cook on High Pressure for 4 minutes. Perform a quick pressure release when the cooking cycle finishes.
  • Make the creamy broth: Transfer all the cooked cauliflower and 1 cup of broth to the blender. Add the salt, black pepper, cayenne pepper, and heavy cream. Blend with the reserved vegetables until smooth, then pour the mixture back into the Instant Pot.
  • Cook the salmon and carrot: Add the salmon chunks and carrot, if using. Press Sauté and cook for 5–6 minutes, or until the salmon is cooked through.
  • Cancel Sauté and finish: Cancel the Sauté function and stir in the lemon juice. Garnish the fish soup with fresh dill or chives before serving.

Recipe Video

Recipe Notes

Instant Pot cooking time does not include the additional time needed for the pot to come to pressure and release pressure. Actual total cooking time will be longer.
The nutritional information does not include the optional carrot.

Storage and Reheating

Refrigerator: Store leftover fish soup in an airtight container in the refrigerator for up to 3 days. Divide larger batches into shallow containers and refrigerate promptly.
Freezer: Freeze for up to 4 months in airtight, freezer-safe containers, leaving room for expansion. You can also explore my easy freezer recipes for more make-ahead ideas.
Thawing: Thaw frozen fish soup overnight in the refrigerator. The creamy broth may separate slightly after thawing.
Reheating: Warm the soup gently in a saucepan over low heat, stirring occasionally. Heat until the soup reaches 165°F (74°C), then remove from the heat promptly to avoid overcooking.

Nutrition

Calories: 532kcal | Carbohydrates: 19g | Protein: 32g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 144mg | Sodium: 184mg | Potassium: 1275mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1357IU | Vitamin C: 75mg | Calcium: 119mg | Iron: 3mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

Did you make this recipe?

Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

Fish Soup Recipe was once a sponsored post written by me on behalf of the Norwegian Seafood Council. I updated it for culinary purposes!

5 from 19 votes (6 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




 

29 Comments

    1. Greek yogurt can work as a substitute for cream in this Norwegian fish soup! It will give the soup a slightly tangier flavor and a lighter texture, although it won't be quite as rich or silky as cream.

      I recommend using full-fat Greek yogurt and stirring it in at the very end, after removing the soup from the heat. Temper it first by mixing in a few spoonfuls of warm broth to prevent curdling. Avoid boiling the soup afterward, as yogurt can separate when overheated.

      I'd love to hear how it turns out if you try it!

      Reply

  3. 5 stars
    This is a great recipe-my only gripe is it took me way longer to chop and make it than 26 min- w all the chopping, soaking dirty leeks and skinning the salmon I am just eating at 9:30 pmGranted I didn't get home from work until a little before 8 pm. I loved the addition of all spice and added a few drops of hot sauce on top of my bowl. It was fantastic!!Tganks for a great recipe!

    Reply

  4. Absolutely a stone cold killer of a recipe! I LOVE this recipe and it does lovingly remind me of all that is dear in Norway! I have made it multiple times, substituting half & half or whole milk or some combination of this instead of the cream, and it is still fantastic (and even healthier!). I also prefer white fleshed fish, such as cod, to the salmon. The soup has a very delicately delicious flavor, and to me the salmon just seems a bit strong for it. I understand that this is traditional, as is using white fish. I’ve also used leftover fish to make this (including salmon along with white fish) - hard to beat that for any meal, let alone leftovers! The funny thing to me is that I generally prefer spicy food, but this recipe is really the antithesis of that, and still in my mind, it absolutely shines. Just thinking of it makes me happy. Thank you for sharing!

    Reply

  5. 5 stars
    Delicious and lovely recipe! My mom used to work in Norway and bring back instant soup packets so this brings back great memories. I only had potato so I used it instead of cauliflower and added frozen spinach at the end; I blended them with the onions and broth before adding cream (mostly from forgetting), worked well. My only change would be adding the carrots a little sooner as mine were still pretty crunchy.

    Reply

    1. Thank you for your feedback. I am so happy this Norwegian fish soup brought back some of those great memories.

      Reply

  6. 5 stars
    This is recipe is a homerun. My husband and I are living temporarily in Riga, Latvia and the fish is so fresh here. I just made this soup to warm us up as the winter is upon us. He LOVES it! Easy great recipe. I like the blending half the ingredients so there is still some texture, but still soupy. I added potatoes instead of cauliflower. Other than that, I followed your recipe perfectly. This is a keeper. Thank you so much for sharing. I really appreciate your videos also.

    Reply

    1. Hi Phoebe! Thank you for your feedback and rating. I am so happy your husband enjoyed this low-carb version of the traditional Norwegian fish soup. Because you mentioned your soup was still soupy after blending just half of the ingredients, I would like to ask whether you blended all the cauliflower (or potatoes, same weight of teh cauliflower)? The reason I ask to blend all the cauliflower (or potato) and only half of the other vegetables is because the cauliflower/potatoes thickens the soup and prevents it gets soupy. Blending only half of the other vegetables will add extra flavor while giving this soup some texture. Thank you again and have a great week!

      Reply

  7. 5 stars
    OMG! This soup is all kinds of wonderful and I’m not a huge salmon fan. Husband (the huge salmon fan) gave it a raving review too. We will definitely put this into the soup rotation.

    Reply

    1. Wow Laurie! I feel so happy you and your husband loved this fish soup. I had a similar one when I visited Norway a few years ago. So when I got back, I tried my best to make a similar one, except this is low-carb. The original has potatoes instead of cauliflower. Thank you so much for your feedback.

      Reply

  8. 5 stars
    Yes! I have been looking for a low-carb salmon chowder recipe for a while! This sounds crazy, but I recently discovered that RADISHES totally resemble potatoes in soup! So I now use radish instead of cauliflower in my soups haha

    Reply

    1. Hi Victoria! The cauliflower in this chowder replaces potatoes and makes the soup creamy. Please do not replace cauliflower with radishes because they taste quite different and won't make the soup creamy at all. It will ruin the flavor of this soup to say the truth.

      Reply

      1. Hi Melissa! I am so glad to find out you replace potatoes with parsnips and enjoyed it. Because my husband and I are on low-carb diet, I made ours with cauliflower.

        Reply

  9. 5 stars
    Too YUMMY to explain! And note: you may use Barista style oat milk. EVERYONE in my home absolutely LOVES this soup!!

    Reply

  12. 5 stars
    Yummy! Thanks for the recipe. I used 1/2 cup of cream and still delicious. Also, I added a stalk of celery and 1 cup mushrooms. Instead of Cayenne I like to use Chipotle. Simply delicious on a cold fall day.

    Reply

    1. Hi Walter! I am glad you enjoyed our Norwegian fish soup. It is indeed an easy, quick, and healthy dinner recipe. Because our version is also low carb, I can eat it without guilt. Love your customization ideas. Have a great week!

      Reply

    1. Hi Steph! I am so glad you enjoyed this fish soup. It is an adaptation of the classic made low carb. It was one of my favorite dishes when I visited Norway last year. I miss that gorgeous country! Thanks for the review.

      Reply

  14. 5 stars
    I am on a low carb diet and saw this fish soup recipe on Pinterest. Oh boy it was so delicious. Next time I am making more and freezing.

    Reply