Creamy Leek & Salmon Soup

Leek & Salmon Soup

5 from 2 reviews

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!


  • 2 tbl avocado oil
  • 4 leeks, washed, trimmed and sliced into crescents
  • 3 cloves garlic, minced
  • 6 cups seafood OR chicken broth
  • 2 tsp dried thyme leaves
  • 1 lb salmon, in bitesize pieces (thawed frozen salmon works really well here)
  • 1 3/4 cup coconut milk
  • Salt & pepper to taste (omit pepper for AIP)


  1. Heat the avocado oil in a large saucepan or dutch oven at a low-medium heat.
  2. Add the chopped leeks and garlic and cook until slightly softened.
  3. Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.
  4. 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.
  5. Serve immediately!