You can use roasted cauliflower or roasted radishes instead of potatoes, or just toss in bite-size pieces of cauliflower or rashishes.I recommend Yukon Gold potatoes if you're going with potatoes, but other small tender potatoes will work as well. If you don't have smoked paprika, you can use paprika in a pinch. And if you don't have dill, you can use thyme. Fresh or dried works. I prefer fresh herbs, but dried work also. If you're converting, 1 tablespoon of fresh dill = 1 teaspoon of dried dill.You can use cashew cream or coconut cream, or other cream or dairy free milk.You can use fish stock, or clam juice, or make your own fish stock. Use fish stock that has no preservatives or additives. It may have sea salt or salt added, in which case you may not need as much salt in this recipe. You can reduce the amount of salt and then adjust it at the end.
Servings: 4servings
Calories: 349kcal
Ingredients
3tablespoonsolive oil
2celery stalkstrimmed and diced
1smallfennel bulbtrimmed and diced
2garlic clovespeeled and chopped
1onionpeeled and diced
¼cupfresh dill (see notes for dried conversion)
½teaspoonsmoked paprika
1teaspoonsalt
4cupsfish stockor clam juice
½poundroasted radishescut into small bite-size pieces; or use an equal mount of small potatoes or cauliflower
1cupchopped green beansfresh or frozen; if frozen add after the radishes have simmered for a while
1poundsalmoncut into bite-size pieces
¼cupcashew cream or coconut cream, or dairy-free milk (recipe below)
Instructions
Heat a large stock pot on a medium heat.
Add the olive oil, celery, fennel, onion, and garlic, and cook for 5 minutes or so, or until the mixture begins to soften a bit.
Add the fish stock, smoked paprika, salt and bring to a steady simmer (2 to 3 minutes).
Add the radishes and dill and cover. Simmer for 8 minutes or until the radishes are fork tender. If adding potatoes or cauliflower, simmer for 8 minutes, or until they are fork tender.
Lower the heat and add the salmon. Poach the salmon for just a minute or so, using a cooking spoon to flake apart the salmon pieces.
Turn the heat off and add the cashew cream. Mix the cream into the soup and adjust the flavor, adding more salt and some pepper if you like.
Serve hot. Store in the refrigerator for a few days or freeze for a few months.