Paleo Salmon Chowder with Coconut Milk
Paleo Salmon Chowder with Coconut Milk
Course Soup
Cuisine American
Keyword salmon, seafood
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 349kcal
Ingredients
32 ounces chicken bone broth
2 tablespoons lard or coconut oil
1 small onion chopped
4 cloves garlic minced
2 medium turnips peeled and cubed
1 medium carrots sliced
3 stalks celery chopped
1 tablespoon apple cider vinegar
5 sprigs fresh thyme chopped
1/2 teaspoon sea salt add more to taste
1 pound salmon fillet cut into bite sized pieces
1 2/3 cup canned coconut milk
2 tablespoons lime juice or lemon juice
2 green onions sliced (optional)
US Customary - Metric
Instructions
Melt lard in dutch oven or large pot. Fry the onions in the hot fat until translucent (about 5 minutes).
Add the garlic and continue to cook until fragrant. Then stir in the turnips, carrots, and celery. Cook for another 5-10 minutes until vegetables are lightly browned.
Stir in the broth, vinegar, thyme, and salt. Reduce to simmer, cover, and cook for 30 minutes to soften the vegetables.
Place 2 cups of the soup into a blender (remove any carrots to avoid the liquid turning orange) and puree until smooth. Add pureed mix to soup.
Add the salmon and coconut milk and continue to simmer until the fish is cooked.
Season with lime (or lemon) juice and garnish with green onions if desired.
Nutrition :
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