Lee Holmes’ Salmon Chowder from Heal Your Gut
Lunch and Dinner Main
Today I’ve got something very exciting for you all! Lee Holmes, who has been such an inspiration to me, has shared her recipe for Salmon Chowder from her new book Heal Your Gut. In 2006, Lee was diagnosed with a debilitating autoimmune disease. After incorporating a wholefoods diet and successfully recovering, she created her award-winning blog, Supercharged Food www.superchargedfood.com.
Like me, she’s also a holistic health coach (IIN) and yoga teacher! I can’t wait for you to try this delicious gut-healing recipe…
Chow down on this chowder to experience the gut-healing effects of wild-caught salmon. The fatty acids in salmon have been linked with protection against several gastrointestinal diseases, through their anti-inflammatory activity and their ability to boost healthy microorganisms in the gut.
If you loved this recipe, you can find more delicious gut-healing recipes in Heal Your Gut, available on my shop, through Amazon.
Serves 4
Ready in 40 minutes
Good For Dinner Party
The Recipe
Ingredients
- 1 tablespoon extra virgin coconut oil
- 4 salmon fillets (skin and bones removed)
- 1/2 onion, diced
- 2 garlic cloves, chopped
- 1 celery stalk, diced
- 1/2 teaspoon curry powder
- 1 litre (35 fl oz/4 cups) chicken stock
- 2 turnips, peeled and cut into 2.5 cm (1 inch) cubes
- 1 teaspoon dried parsley
- 250 ml (9 fl oz/1 cup) additive-free coconut milk
- Celtic sea salt and freshly cracked black pepper, to taste
- fresh flat-leaf (Italian) parsley or micro parsley, to serve
Directions
Melt half the coconut oil in a large frying pan over medium heat. Add the salmon and cook for 3 minutes on each side or until just cooked. Set aside
until cool enough to handle, then flake into pieces.
Melt the remaining oil in a large saucepan over medium heat. Add the onion, garlic, celery and curry powder, and cook, stirring frequently, for 3–4 minutes or until the onion is translucent. Add the stock, turnip and parsley and cook, covered, for 20 minutes or until the turnip is soft.
Add the coconut milk and stir to combine, then remove from the heat and allow to cool slightly. Transfer to a food processor or blender with the flaked salmon and purée until smooth. (Alternatively, purée the soup before adding the fish.)
Season to taste, garnish with fresh parsley and serve.
