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.
I’m taking a break from pumpkin today and making this hot and delicious salmon chowder that is full of veggies and protein! I love making this with a combination of canned AND fresh salmon – but you can do one or both – whatever is easier for you! As there are no flour/grains, dairy or legumes in this recipe, it’s very paleo friendly!
3 slices of bacon, diced
1 small onion, finely chopped
1 tsp dried dill or 1 Tbsp fresh dill
1 bay leaf
1/8 tsp cayenne pepper or to taste
black pepper to taste
2 stalks celery
1-2 cups finely chopped or small cauliflower florets
1 1/2 cups chicken broth
One 7.5oz can salmon (red, pink or other) including juices
One 14 oz can coconut milk, full fat
Extra minced dill for garnish
Cook the bacon in a large saucepan over medium-low heat until bacon fat is released. Add onion, dill, bay leaf, black pepper, cayenne, and cook until bacon is firm but not crispy
Add celery, cauliflower and chicken broth and simmer until vegetables are almost tender, 5-7 minutes
Add salmon chunks and juices and simmer for a few more minutes
Stir in coconut milk and simmer
Remove bay leaf before serving
Super mom tip: This recipe does great in the freezer. Freeze small batches of soup for easy re-heating later!