Salmon & Parsnip Chowder

Salmon & Parsnip Chowder

Ingredients

Serves 2

• Teaspoon Extra Virgin Olive Oil

• 1/2 Mild Onion (Medium, diced)

• 3 parsnip (Large, peeled, cubed)

• 2 Garlic (Clove, minced)

• 1 teaspoon Fresh Thyme

• 745 ml Vegetable broth

• 340 grams Salmon Fillet (cut into cubes)

• 242 ml canned coconut milk

• Sea Salt (To Taste)

Directions

1. Heat the oil in a pot over a medium heat. Add the onion and sauté for four to five minutes. Add the parsnip and cook for another five minutes.

2. Add the garlic and thyme. Stir and pour in the broth. Bring to a simmer then turn down the heat to low. Cover the pot with a lid and simmer for 15 minutes or until the parsnips are tender.

3. Uncover the pot. Add the salmon, coconut milk, and salt. Stir and simmer uncover for another 10 to 12 minutes until everything is cooked through.

4. Taste and adjust the seasoning to your taste. Divide the chowder evenly between bowls and enjoy!

Top tips:

• Left overs- Refrigerate in an airtight container for up to three days.

• Serving size- one serving is equal to approximately two cups

• More Flavour- add mushrooms and lemon juice.