Cauliflower and Celeriac Soup with Smoked Salmon Filet {Whole30}
We got together with my parents Saturday night for a much belated Christmas gift exchange (yes, we all live in the same city, but this was the first time this year that we were all in town and free on the same night!) Since the Whole30 rules make if difficult to eat out and I hate to tell someone else to cook in accordance with my dietary requirements, I suggested they come to our house for dinner. Plus, I wanted to show them that this Whole30 business really isn’t all that bad!
I decided on a cauliflower and celeriac soup with salmon, which I had Courtney cook on the smoker. There’s little as satisfying as a warm soup on a cold winter night, and I love how pureed cauliflower can make a soup rich and hearty without all of the added calories. I liked the nice smokey flavor the salmon gave to the soup, but if you don’t have a smoker, this would certainly still be tasty pan-fried or baked!
Cauliflower and Celeriac Soup with Smoked Salmon Filet
Adapted from Simone’s Kitchen
Ingredients:
- 4 cups chicken broth
- 1 large celeriac/celery root, cleaned and peeled
- 1 large head cauliflower, chopped
- 1 1/2 cup light coconut milk
- 16 oz fresh salmon
- Fresh dill, to garnish
- Salt and pepper to taste
- Olive oil
Instructions:
- Heat the chicken broth and coconut milk in a large sauce pan. Add the celeriac, salt and pepper and simmer for about five minutes. Add the cauliflower and simmer for another ten minutes.
- 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.
- Puree with a stick blender or in your food processor and return to pan and simmer on lowest setting.
- Prepare your salmon. We smoked ours, but if you don’t have a smoker you can bake or pan fry it with olive oil, salt and pepper.
- Serve the soup with flakes of the salmon and some fresh dill.
Serves 4
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