This simple dairy free chowder is a great recipe to adapt to suit your diet as required. You can add alternative vegetables as desired, herbs and additional seafood.
Ingredients:
Method: Number of Servings 2 / Prep Time 12 Minutes – Cook Time 20 Minutes
1. Add the fish stock to a large saucepan/Dutch oven. Add the cauliflower florets, garlic, leek and onion to pan.
2. Bring the stock up to a boil. Reduce to a simmer for 8- 10 minutes or until the cauliflower is tender. Use a slotted spoon to remove 1/3 of the vegetables from the soup and set to one side.
3. Carefully use a handheld stick blender to purée the soup until velvety smooth and creamy.
You can also blend the soup in a freestanding blender. Allow the soup to cool a little then transfer to a blender jug and process until smooth.
4. Return the puréed soup to the saucepan and bring to a simmer. Add a generous pinch of
sea salt and stir.
5. Return the reserved cooked vegetables to the pan along with the diced salmon. Simmer
the soup for 5 minutes more or until the salmon is cooked through. Check the seasoning and adjust as necessary.
Nutritional Information Per Serving:
