Salmon Chowder
Ingredients
- 2 tbsps Coconut Oil
- 1 Carrot sliced
- 2 cups Celery Root peeled and cubed
- 2 cups Rutabaga peeled and cubed
- 2 cups Organic Vegetable Broth
- 12 oz. Salmon Filet
- 1 cup Organic Coconut Milk
- ¼ tsp Granulated Garlic
- ¼ tsp Ginger
- ¼ tsp Sea Salt or more to taste
- ¼ cup Parsley chopped, optional garnish
Instructions
- In a large soup pot, melt the coconut oil over medium-low heat. Add the sliced carrot, celery root, and rutabaga. Cover and let cook for about 10 minutes, or until fork tender.
- While the vegetables are sauteeing, skin the salmon. Discard the salmon skin. Set aside the salmon fillets.
- Add the broth to the pot and bring to a low rolling boil for 5-10 minutes, until vegetables are fork tender.
- Add salmon into the pot and poach the salmon for 10-15 minutes. Add a small amount of water if needed to ensure the salmon is covered with boiling liquid.
- With a fork, gently flake the fish into chunks. Stir in the coconut milk, garlic and ginger. Season to taste with sea salt.
- Divide into serving bowls and garnish with chopped parsley, if desired. Enjoy!
Notes
Nutritional information per serving:
Calories: 386
Carbs: 21g
Fibre: 5g
Sugar: 10g
Protein: 23g
Fat: 24g