This is one of my favourite soups. It is easy to make, super filling and it is full of omega 3s. It is not exactly under 30 min recipe but if you do a bigger portion you can freeze it well and have it served on your table in few min.
10 min prepation time
30-40 min cooking time
Serves 2 people
- 3 slices of bacon cut into pieces
- 1 small onion, finely chopped
- 1 teaspoon dried dill or 1 tablespoon chopped fresh dill or parsley(optional)
- 1 bay leaf
- Black pepper, to taste
- ⅛ teaspoon cayenne pepper, or to taste (optional)
- 2 stalks celery, finely chopped
- 1 1/2 to 2 cups finely chopped peeled turnips or small cauliflower florets
- 1 1/2 cups chicken broth
- 300g of red oven baked salmon (or canned)
- 1 can of full fat coconut milk
- Extra minced dill or parsley for garnish (optional)
- Cook the bacon in a large saucepan over medium-low heat, until the bacon fat is released, about 10 minutes.
- Add onion, dill, bay leaf, black pepper, and cayenne and cook until the bacon is barely crispy, about 10 more minutes.
- Add the celery, turnips or cauliflower and chicken broth and simmer until the vegetables are almost tender, about 5–7 minutes.
- Add salmon chunks and the juices and simmer a few more minutes to heat through.
- Stir in the coconut milk. Bring to a slow boil, then simmer over low heat for a few minutes. Remove bay leaf.