Dinner/ Lunch/ Soup/ whole30

Cauliflower celeriac soup with salmon fillet

Cauliflower

I have a sincere love for cauliflower. It is by far one of the most versatile vegetables I can think of. I use it instead of rice, I bake it into a pizza crust and I use it to make a creamy soup such as this one. The soup is whole30 approved and will be a great addition to your menu. Paired with the fresh salmon it is a winner.

 

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Cauliflower celeriac soup with salmon fillet

  • Author: Adapted from Donna Hay
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Soup

Ingredients

  • 750 ml chickenstock
  • 2 leeks
  • 350 gr celeriac
  • 500 gr cauliflower
  • 310 ml coconut milk
  • peper
  • salt
  • dill
  • 200 gr fresh salmon fillet

Instructions

  1. Cut the leeks into small rings and heat a large pan where you melt the coconut oil. Add the leeks and cook for a few minutes until they become soft.
  2. Add the celeriac and the stock, coconut milk, salt and pepper and simmer for about five minutes before you add the cauliflower and cook for a further ten..
  3. Puree with a stickblender and set aside while you bake the salmon fillet (salt and pepper on the fish) in a frying pan.
  4. Serve the soup with flakes of the salmon and some fresh dill on top.

Keywords: salmon, cauliflower, celeriac

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