Creamy Leek & Salmon Soup

By vdub

Ingredients

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

Preparation

Step 1

Heat the coconut oil in a large saucepan or dutch oven at a low-medium heat.

Add the chopped leeks and garlic and cook until slightly softened.

Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.

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 flaky.

Serve immediately.