Salmon & dill soup

Serves - 2

This soup is seriously easy to make. I was inspired to make it after visiting Finland and having the national dish 'Lohikeitto'.

Mine doesn't have the root veg they add, and I use coconut cream instead of cream which gives a cleaner taste. I also use lots of dill.

Nutrition per serving

Fat: 25 g

Carbs: 10 g / Fibre: 2 g (Net Carbs: 8 g)

Protein: 18 g

Ingredients

• 1 wild salmon fillet

• 1 leek

• 2 celery stalks

• 30 g butter

• 20 g fresh dill

• 750 ml filtered water

• 100 ml coconut cream

• salt & pepper

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Method

1. In a large pan, sweat leek and celery in butter.

2. Once slightly caramelised, add chopped salmon fillet and cook.

3. Add chopped dill.

4. Add filtered water to cover and simmer for 15 mins.

5. Add coconut cream, salt and pepper and serve.