Broccoli soup with salmon cakes | Reader's Digest Australia

Ingredients

• 1½ tablespoons (30 g) butter
• 1 potato, cubed
• 300 g broccoli, coarsely chopped
• 1 large leek, white part only, sliced
• 120 g trimmed watercress
• 1 litre vegetable stock, preferably homemade light
• salt
• pepper
• 750 g potatoes, cubed
• 300 g salmon fillet
• 200 ml low–fat milk
• 3 spring onions, finely chopped
• 2 tablespoons chopped fresh dill
• grated zest of 1 lemon
• ¼ cup (55 g) semolina
• 3 tablespoons sunflower oil
• trimmed watercress
• finely shredded lemon zest