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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.
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I came up with this recipe because Mr Meatified really doesn’t care for salmon very much, but I wanted him to get some of the benefits of eating it. Salmon is rich in omega-3 fatty acids, vitamin D and selenium, all of which are great for reducing inflammation in the body. Definitely a good thing: make sure you are eating healthy wild caught oily fish! This salmon soup has lots of other positive points going its favor, too. I used thawed frozen salmon, which makes it super economical. This Leek & Salmon Soup stretches 1 lb of salmon into 4 generous dinner sized servings of soup! It’s also FAST. You can have a hot steaming bowl of homemade soup on the table in about half an hour AND all the ingredients used are common enough that you probably have all of them in your home already! Yay!
The creaminess, of course, comes from the addition of coconut milk to the broth at the end. One thing that really is essential here is the thyme: it marries together all of the other flavors beautifully. I used dried because that’s what I had, but I can only imagine how good this would taste if you used the fresh herb! Whatever you use, this Leek and Salmon Soup is a fantastic recipe to have in your stash because it’s simple, fast and gosh darn tasty!
Creamy Leek & Salmon Soup
This dairy free creamy salmon soup is made even more delicious by the addition of leeks and thyme. Perfect comfort food that’s ready in 30 minutes or less!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 4 large servings
- Heat the avocado oil in a large saucepan or dutch oven at a low-medium heat.
- Add the chopped leeks and garlic and cook until slightly softened.
- Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.
- 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 tender.
- Serve immediately!
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