I’ve been making a lot of soups recently – especially since we are having this unusual cold spell with temps in the teens at night and barely above 32 in the day! Brrr…! Hot soup to the rescue – easy, yummy and quick!
- 2 tablespoons butter
- 1 leek (white and pale-green parts only) — halved, rinsed and thinly sliced (or 1 onion, chopped)
- 3 cloves garlic, minced
- 4-8 small red or gold potatoes, scrubbed and halved (some paleo purists don’t eat white potatoes, so cauliflower would be a great substitute)
- Salt and pepper, to taste
- 5 cups vegetable or chicken stock
- 1 1/2 pounds salmon fillet — skinned, boned and cut into 1-inch cubes
- 1/2 cup half-and-half (or coconut milk for paleo)
- 1 tablespoon chopped fresh dill (I used 1 tsp dry)
- 5 ounces baby spinach
- Melt butter in a heavy sauce pot over medium heat.
- Add leek and garlic, stirring occasionally, until leek is soft, about 5 minutes.
- Stir in potatoes and cauliflower; season with salt and pepper.
- Pour in stock and bring to a boil.
- Reduce heat to a simmer and cook until vegetables are fork tender, 7 to 9 minutes.
- Add salmon and simmer until just cooked through, 3 to 5 minutes.
- Stir in half-and-half, dill and spinach and briefly cook until spinach wilts and soup is heated through.
You can make this paleo by substituting coconut milk for the dairy.