Ingredients

The following ingredients have 4 Servings
  • 32 ounces chicken bone broth
  • 2 tablespoons lard (or coconut oil)
  • 1 small onion (chopped)
  • 4 cloves garlic (minced)
  • 2 medium turnips (peeled and cubed)
  • 1 medium carrots (sliced)
  • 3 stalks celery (chopped)
  • 1 tablespoon apple cider vinegar
  • 5 sprigs fresh thyme (chopped)
  • 1/2 teaspoon sea salt (add more to taste)
  • 1 pound salmon fillet (cut into bite sized pieces)
  • 1 2/3 cup canned coconut milk
  • 2 tablespoons lime juice (or lemon juice)
  • 2 green onions (sliced (optional))

Instruction

  • Melt lard in dutch oven or large pot. Fry the onions in the hot fat until translucent (about 5 minutes).
  • Add the garlic and continue to cook until fragrant. Then stir in the turnips, carrots, and celery. Cook for another 5-10 minutes until vegetables are lightly browned.
  • Stir in the broth, vinegar, thyme, and salt. Reduce to simmer, cover, and cook for 30 minutes to soften the vegetables.
  • Place 2 cups of the soup into a blender (remove any carrots to avoid the liquid turning orange) and puree until smooth. Add pureed mix to soup.
  • Add the salmon and coconut milk and continue to simmer until the fish is cooked.
  • Season with lime (or lemon) juice and garnish with green onions if desired.