Creamy Leek & Salmon Soup

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.

  • 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
  1. Heat the coconut oil in a large saucepan or dutch oven at a low-medium heat.
  2. Add the chopped leeks and garlic and cook until slightly softened.
  3. Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.
  4. 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.
  5. Serve immediately!