I don’t know about you, but I love leeks. They have such a delicate and sweet flavor, so unlike their more robust onion cousins. I have paired them with salmon to make this delicious, creamy Leek & Salmon Soup. There’s something really wonderful about the richness of salmon as it plays against the sweet vegetable here.
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Creamy Leek & Salmon Soup
- 2 tbl coconut oil
- 4 leeks (washed, trimmed and sliced into crescents)
- 3 cloves garlic (minced)
- 6 cups low sodium seafood OR chicken stock
- 1 tbl dried thyme
- 1 lb salmon (in bitesize pieces (thawed frozen salmon works really well here))
- 1 3/4 cup light coconut milk
- Salt & pepper to taste
- Heat the coconut oil in a large saucepan or dutch oven at a low-medium heat.
- Add the chopped leeks and garlic and cook until slightly softened.
- Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.
- Add the salmon and the coconut milk to the pan. Bring back up to a gentle simmer and cook until the fish is opaque and flaky.
- Serve immediately!
Adapted from Meatified
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