Ingredients
Units
Scale
- Wild caught salmon trimmings (bones, fins, and other parts of fish used for the stock)
- 1 liter of water
- bay leaf
- 2 tbsp coconut oil
- 1 leek (white part only)
- 2 cloves of garlic
- 2 medium parsnips
- 2 carrots
- 2 stalks of celery
- 1 tbsp lemon juice
- 1 tsp thyme leaves
- 1 cup plant milk
- fresh greens
Instructions
- To make the broth, place the soup mix in a pot, cover it with cold water, and bring it to a boil. Once the broth is boiling, skim off any foam, reduce the heat to low, add salt, a bay leaf, and simmer for about 30 minutes.
- In a heavy-bottomed, deep skillet, heat the coconut oil. Over medium heat, sauté finely chopped leeks and garlic. Add diced parsnips, carrots, and celery stalks, and cook, stirring, for about 5 minutes.
- Pour the broth into the skillet, add lemon juice, thyme, and bring it to a boil. Cover and reduce the temperature to low, and cook for another 30 minutes until the vegetables are tender.
- Transfer 2/3 of the soup to a blender and blend it on high speed until smooth.
- Pour the blended soup back into the skillet, add pieces of fish, coconut milk, and cook for a few minutes until it’s lightly simmering.
- Serve sprinkled with lemon juice and garnished with finely chopped herbs.
- Prep Time: 15 min
- Cook Time: 1 h