There’s no feeling quite like curling up with a warm bowl of creamy soup on a cold evening. Plus, if you haven’t noticed, I am a huge fan of salmon. It’s one of my 5 major food groups, along with candy, candy canes, candy corns, and syrup. Name that movie!
That’s why I am so excited to share this recipe. It was delicious, lighter than most creamy soups, and contains no inflammatory ingredients. Much better than the heavy cream and preservative filled store-bought chowders! This recipe serves 5 and saves in the fridge for about two days – perfect for leftovers.
- 2 tablespoons of olive oil
- 4 stalks of celery, chopped
- 1 medium carrot, shredded or chopped
- 1 leek (light green and white parts only), chopped
- 8 mini Yukon gold potatoes, diced
- Zest of 1 lemon
- 1 pound of salmon
- 3 tablespoons of minced garlic
- 1 can of full fat coconut milk
- 4 cups of chicken bone broth
- 3 strips of turkey bacon, cooked
- 1 handful of fresh chopped parsley
- 1 handful of fresh chopped dill
- Salt and pepper to taste
- Additional lemon juice to taste
- Chopped green onions to garnish
- Heat the olive oil in a large soup pot over medium heat.
- Cook the garlic, celery, carrot, leek, and diced potatoes in the olive oil until they’ve begun to soften (about 6 minutes).
- Add the broth and lemon zest and simmer for about 15 minutes or until the potatoes are soft.
- Cut the salmon fillets into small chunks. Salt and pepper both sides and add them to the soup.
- Stir in the coconut milk. Continue to simmer the soup for about 8 minutes until the salmon is cooked through.
- Stir in the chopped parsley and dill.
- Crumble two of the turkey bacon strips and stir it all together. Taste test and add more salt and pepper if needed.
- Serve it up and garnish each bowl with chopped green onions, some more turkey bacon crumbles from that last strip, lemon juice to taste, and some parsley leaves.