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.