Ingredients;
Potato x 6 pcs
Asparagus x 1bunch
Sweet corn x 1 unit
Spinach 30gm
Onion x 1 unit
Milk  400ml
Salt & black pepper to taste


Salmon fish  100gm
Salt 1/2 tsp
Sugar  1 tsp
Black pepper 1/2 tsp
Powder herbs  (Oregano, basil)1 tsp
Water 50ml

Preparation:
1. Salmon : Remove the skin, season with sugar, salt, black pepper, set aside.
2. Potato : Peel off the skin and cut into cube size.
3. Corn : Cut the corn off the cob
4. Onion : Cut into cube pieces
5. Asparagus :Cut into smaller pieces
6. Spinach :  Wash and set aside


Methods :

1. In a wok, put some oil, add in onions and potato and cook them for 2 min.  Add in the rest of ingredients; Asparagus, corn and spinach then add in 50 ml of water, close the lid.

2. Remove the lid when the mixture starts boiling, and place salmon fish on top of mixture, let it cook for 2-3 min.

3. Again, remove the lid, scope 1 cup of the mixture and set it aside.

4. Pour the remaining mixture on a blender, add in milk and blend them for 30 seconds or until creamy soup texture.

5. Pour the creamy soup texture to the pot, add in the 1 cup mixture, and cook them for 1 min, ready to serve with rye bread.