Smoked Salmon Chowder

This Smoked Salmon Chowder is a creamy and flavorful soup that combines the richness of smoked salmon with the heartiness of vegetables, making it a perfect comfort dish. Infused with aromatic spices, it's a delightful Paleo Indian twist on a classic chowder.

Ingredients

• Smoked salmon - 100 grams
• Coconut milk - 200 milliliters
• Cauliflower - 150 grams, chopped
• Carrot - 50 grams, diced
• Celery - 50 grams, diced
• Onion - 50 grams, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Curry powder - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Cilantro - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Olive oil - 1 tablespoon

Steps

1. Heat olive oil in a medium pot over medium heat.
2. Add chopped onion, garlic, and ginger, and sauté until the onion is translucent.
3. Stir in the diced carrot and celery, cooking for another 5 minutes until slightly softened.
4. Add the chopped cauliflower, curry powder, turmeric, salt, and black pepper, cooking for 2 more minutes.
5. Pour in the coconut milk and bring the mixture to a gentle boil, then reduce heat and let it simmer for about 15 minutes until the cauliflower is tender.
6. Remove from heat and stir in the smoked salmon, lemon juice, and chopped cilantro.
7. Blend the chowder slightly with an immersion blender for a creamier texture, if desired.
8. Serve hot, garnished with additional cilantro if preferred.

Nutrition

• Calories: 320
• Protein: 24 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids from smoked salmon, supporting heart health.
• Contains anti-inflammatory properties from turmeric and ginger.

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