Cauliflower celeriac soup recipe with salmon fillet
Delicious and easy to make cauliflower celeriac soup with baked salmon fillet on top. It’s perfect as a quick weeknight dinner and due to the salmon it’s pretty filling too. The soup is gluten free, lactose free and paleo
Cauliflower celeriac soup with salmon fillet
I saw the recipe for this delicious soup on the website of Donna Hay or it might have been in one of her magazines. I’m not entirely sure. But I recreated the recipe to be paleo proof. Now that wasn’t very different from the original so it’s more or less the same as Donna’s recipe with a few changes. I love using celeriac, also known as celery root. It’s super delicious despite being on the ugliest root vegetable out there.
The end result of this creamy soup is so good!
Making the soup
Making this creamy cauliflower soup takes less than half an hour. You start by taking a large saucepan or a Dutch oven and add a bit of olive oil to the pan. Place on medium heat and start by adding the leeks to the pan. You can substitute the leeks for yellow onion if you prefer. I like the leeks here as they are somewhat sweeter than normal onions, but both will work well. Then you first add the celeriac cubes, the coconut milk. Bake for a few minutes before you add the cauliflower florets.
If you’re breaking down your cauliflower you can use the stems as well. Just make sure you clean it and if necessary remove the outsides of the stem. I’ve used chicken broth here but you can change this to vegetable stock if you prefer. I’m not a huge fan of fish stock so I never really use that in the soup as I find it quite overpowering.
Leave to simmer for about 20 minutes or so or until the veggies are soft. Then use an immersion blender to puree the soup. You can use a food processor for that but I prefer to use a stick blender as that is so much easier to use. But if you don’t have one, using a blender or food processor is fine.
Preparing the salmon
While the soup is cooking on low heat you can start preparing the salmon fillet. I add just a pinch of salt to the salmon. I like to use wild salmon but you can use any kind of salmon you prefer. I like the fresh salmon to be somewhat pink in the middle so I bake it till the outside is browned and the inside is still slightly pink but cooked enough so it flakes beautifully.
Once the soup is ready I break the salmon down into beautiful pink flakes and add those on top of the soup. I finish it off with some fresh dill and this easy soup is ready!
This cauliflower soup recipe is pretty healthy and has healthy fats from the salmon and lots of vegetables inside.
If you like cauliflower in your soup also try this delicious cauliflower soup with crispy bacon.
Cauliflower celeriac soup with salmon fillet
Ingredients
- 750 ml chicken stock
- 2 leeks
- 350 gr celeriac cleaned, in cubes
- 500 gr cauliflower broken down into florets
- 310 ml coconut milk full fat
- pepper
- salt
- dill
- 200 gr fresh salmon fillet
- Cut the leeks into small rings and heat a large pan where you melt the coconut oil. Add the leeks and cook for a few minutes until they become soft.
- Add the celeriac and the stock, coconut milk, salt and pepper and simmer for about five minutes before you add the cauliflower and cook for a further ten..
- Puree with a stickblender and set aside while you bake the salmon fillet (salt and pepper on the fish) in a frying pan.
- Serve the soup with flakes of the salmon and some fresh dill on top.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
16 comments on “Cauliflower celeriac soup recipe with salmon fillet”
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I love cauliflower soup and with salmon it’s the best! I used that spoon recently in a shoot too LOL! Oh good times & memories! I am happy for you that you are sticking to this! And from the looks of it you are seriously creating some great recipes, making it sound easy!
Truth be told… It’s not so easy and we’re relaxing it a little bit… Stil eating really healthy but letting in some oats and quinoa and such… Much better!!
Gorgeous, Simone! I love the light here – and I recognize that spoon 😉
Hahaha… Yes I think the spoon might look familiar to quite a few people!
A refined tasting soup! That combination is wonderful. Celeriac is so fragrant and versatile…
Cheers,
Rosa
It is, isn’t it? I totally love celeriac except for the cleaning part..
Beautiful picture, and the soup looks pretty good too 😉
Janie x
Thanks Janie!
Sorry to hear you are feeling uninspired, Simone, but let me tell you, this soup sure inspired me!!!
You sure did a fantastic job adapting Donna’s recipe! I say you should be uninspired more often 😉
Thanks so much Sonia! 😉 We decided to stop the whole30 and continue with ‘regular’ Paleo instead. Just so we can have something else in the morning. That breakfast really is my breaking point. We did eat chicken once for breakfast but it’s just not something I can stomach early in the morning. This morning we had quinoa flakes with some fruits and nuts and boy, that was delicious.. 😉 So still on the healthy path, just a tiny bit more flexible.
I love anything with celeriac or celery root as we call it here, and have yet to combine it with cauliflower until reading this recipe. The soup looks perfectly delicious and being so healthy is an added bonus.
Thanks Cathy and yes it is indeed a great combination!
That’s such a pretty bowl with so much flavor in there. I love cauliflower and salmon together, and with a bit of coconut, that’s just pure bliss!
Thanks Gintare! It is indeed a delicious soup!
Perfect timing for me. I’m doing Paleo and needing some good ideas right about now. It looks very comforting. A squeeze of lemon might be nice too.
O I didn’t know you are doing Paleo too at the moment Angela! This soup is wonderful and in fact now that I think about it; the original had a squeeze of lemon in it as well but I just totally forgot!