Ingredients
The following ingredients have 4 Servings
- 2 tablespoons Low FODMAP Onion-Infused Oil (or extra-virgin olive oil)
- 1 cup (64 g) chopped scallions, (green parts only)
- ½ cup (36 g) finely chopped leeks, (green parts only)
- 4 cups (960 ml) UHT unsweetened coconut milk
- 2 cups (480 ml) low FODMAP stock – fish (clam) or chicken
- 1- pound (455 g) celeriac, peeled and cut into large dice
- 1- pound (455 g) Yukon gold potatoes, peeled and cut into large dice
- 3 medium carrots, (trimmed, peeled and cut crosswise into ½-inch rounds)
- 1 bay leaf
- ½ teaspoon dried thyme
- 1- pound (455 g) skinned salmon, (preferably Atlantic, cut into large chunks)
- Kosher salt
- Freshly ground black pepper
Instruction
- Heat oil in a large soup pot or Dutch oven over low-medium heat until shimmering. Add scallion and leek greens and sauté until softened but not browned, just a few minutes, then add coconut milk, stock, celeriac and potato dice, carrots, bay leaf and thyme and stir everything together well. Bring to a simmer and cook until celeriac and potatoes are tender, about 10 minutes.
- Add the fish and continue to simmer until fish is opaque and cooked through; this will be about 5 minutes. Taste and season with salt and pepper; serve immediately.
