This creamy and hearty soup, packed with veggies, is not only super delish and easy to make but also nourishing and suitable for most IBD patients. Most chowder recipes call for milk or cream to achieve that creamy texture. This one is totally dairy-free. What makes it creamy is the blended cauliflower + other veggies and the addition of coconut milk at the end of the cooking process. Saffron, the main spice added to this soup, shows beneficial effects in many digestive diseases, including Inflammatory Bowel Disease. In general, this pleasant-tasting spice can be added to many soups, stews and rice dishes. To get the most flavour, add it early on in the cooking process.
This chowder is irresistible, comforting and truly perfect for the chilly season ahead. Enjoy!
1 tbsp olive oil
1 head of cauliflower, chopped into florets
1 large leek, chopped
2 celery stalks, chopped
2 large carrots, peeled & chopped
3 large cloves garlic, minced
6 cups fresh water
2 1/2 tsps sea salt
Fresh black pepper to taste
1/2 tsp saffron threads
1/3 cup coconut milk, light, in can
2 cups salmon fillets, pre-baked, in chunks
Fresh dill, for garnish
Lemon juice, freshly squeezed
In large saucepan, sauté cauliflower, leek, celery, carrots and garlic with oil until lightly browned.
Pour fresh water over sautéed vegetables, add salt, pepper and saffron and mix well.
Bring to a boil and then allow to simmer for 30-45 minutes, almost fully covered with lid, just until all veggies are tender.
In the meantime, preheat oven to 395F. Place salmon fillet, drizzled with a bit of olive oil, salt, pepper and fresh dill, on a parchment-lined pyrex dish. Bake for approximately 20 minutes. Allow to cool completely.
Remove saucepan from heat and place it on a wooden board. Using an immersion hand blender, puree all soup contents. Stir well.
Add coconut milk into pureed soup and stir gently. Then proceed to add pre-baked, cooled, salmon chunks.
To serve: warm gently, garnish with dill and drizzle with olive oil and a squeeze of lemon juice.