Cauliflower Celeriac Soup with Salmon

This creamy cauliflower celeriac soup is comforting, delicious, and surprisingly simple to make. The blend of cauliflower, celeriac, and coconut milk creates a creamy base without any heavy cream, while the flaky pan-seared salmon on top adds protein and richness. It’s the perfect cozy soup for chilly days, light lunches, or an easy weeknight dinner - plus you can adapt it to be dairy-free, pescatarian, or vegetarian with just a few small tweaks.

Course Soup

Cuisine International

Keyword cauliflower, celeriac, salmon

Diet Paleo

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 380

Author Simone

Ingredients

2 leeks
350 grams celeriac cleaned, in cubes
500 grams cauliflower broken down into florets
750 ml chicken stock
300 ml coconut milk full fat
pepper
salt
dill for serving
200 gr fresh salmon fillet

Metric - Us customary

Instructions

Cut the leeks into small rings and heat a large soup pan where you melt the coconut oil. Add the leeks and cook for a few minutes until they become soft.
2 leeks
Add the celeriac, cauliflower and the stock and bring the soup to a simmer. Let it cook for about 15 minutes or until the vegetables are soft.
750 ml chicken stock, 350 grams celeriac, 500 grams cauliflower
Puree with a stickblender and add the coconut milk. Let it warm through while you pan-fry the salmon until crispy and cooked. Add salt and pepper to the soup to taste.
300 ml coconut milk, pepper, salt, 200 gr fresh salmon fillet
Serve the soup with flakes of the salmon and some fresh dill on top.
dill

Notes

Storing: You can store the cauliflower celeriac soup in the fridge for 2-3 days. Keep the salmon and the fresh dill separate.

You can also freeze the soup but I like to do that without the coconut milk as I find it changes the texture. Add the coconut milk after reheating and also keep the salmon separate.

Nutrition