Dairy-Free Creamy Salmon Soup
Indulge in the velvety richness of this Dairy-Free Creamy Salmon Soup, a comforting and wholesome recipe that's perfect for a cozy meal. Made without any dairy, this soup achieves its luxurious texture from creamy coconut milk, creating a perfect harmony of flavors with tender chunks of salmon, hearty vegetables, and fresh dill. It's a one-pot wonder packed with nutrient-rich ingredients like carrots, celery, and potatoes, all simmered in a flavorful vegetable broth. A splash of lemon juice and a hint of chili flakes add a bright, zesty kick to each spoonful. Ready in just 45 minutes, this hearty soup is gluten-free, paleo-friendly, and ideal for weeknight dinners. Serve hot with a sprinkle of fresh dill for a restaurant-quality dish right at home!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 2 medium, peeled and diced Potatoes
- 4 cups Vegetable broth
- 1 can (13.5 oz) Coconut milk
- 1 pound, skinless and boneless Salmon fillets
- 2 tablespoons Lemon juice
- 2 tablespoons, fresh and chopped Dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 0.5 teaspoon Chili flakes
Instructions
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic, and cook for an additional 30 seconds, until fragrant.
Add the diced carrots and celery, and cook for 3-4 minutes until they begin to soften.
Add the diced potatoes to the pot. Stir well to combine.
Pour in the vegetable broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 10 minutes, or until the potatoes are fork-tender.
Add the coconut milk and stir well to incorporate.
Cut the salmon fillets into bite-sized pieces and add them to the pot. Simmer gently for 5-7 minutes until the salmon is cooked through.
Remove the bay leaf from the pot and discard.
Stir in lemon juice, chopped fresh dill, salt, black pepper, and chili flakes. Adjust seasoning to taste.
Serve the soup hot, garnished with extra dill if desired.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 4780 mg | 208% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 57.3 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4242 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
