A nourishing and flavorful salmon chowder that aligns with AIP, GAPS, SCD, Paleo, and Low Histamine diets. Packed with nutrient-dense ingredients, this soup is perfect for a healing family meal.
Ingredients: 1 lb fresh salmon fillet, skinless and boneless, cut into cubes. 4 cups sweet potatoes, peeled and diced. 2 cups carrots, sliced. 1 cup celery, chopped. 1 cup leeks, thinly sliced. 4 cups cauliflower florets. 6 cups bone broth. 1 cup coconut milk. 2 tbsp coconut oil. 2 tsp dried thyme. 1 tsp garlic powder. 1 tsp sea salt. 1/2 tsp ground black pepper optional. Fresh parsley for garnish.
Instructions: In a large pot, heat coconut oil over medium heat. Add leeks and saut until softened. Add sweet potatoes, carrots, and celery, and cook for 5 minutes. Stir in cauliflower, bone broth, coconut milk, thyme, garlic powder, sea salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender. Add salmon cubes and cook for an additional 5-7 minutes until salmon is cooked through. Adjust seasoning if needed. Serve hot, garnished with fresh parsley. Enjoy your Hearty Salmon Chowder!
Prep Time: 15 minutes
Cook Time: 30 minutes
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