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.

Ingredients

• 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

Instructions

1. Heat the olive oil in a large soup pot over medium heat.
2. Cook the garlic, celery, carrot, leek, and diced potatoes in the olive oil until they’ve begun to soften (about 6 minutes).
3. Add the broth and lemon zest and simmer for about 15 minutes or until the potatoes are soft.
4. Cut the salmon fillets into small chunks. Salt and pepper both sides and add them to the soup.
5. Stir in the coconut milk. Continue to simmer the soup for about 8 minutes until the salmon is cooked through.
6. Stir in the chopped parsley and dill.
7. Crumble two of the turkey bacon strips and stir it all together. Taste test and add more salt and pepper if needed.
8. 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.