Salmon Chowder

Alex Del Rosario

INGREDIENTS

• 3/4 cup raw cashews, soaked

• 2 tbsp extra virgin olive oil

• 1 medium onion, diced

• 3 stalks celery, diced (1 heaping cup)

• 2 large carrots, diced (1 heaping cup)

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 2 medium potatoes, peeled and chopped (2 cups)

• 4 cups vegetable broth

• 1 lb boneless skinless wild salmon fillet, cubed

• 1/4 cup fresh dill, minced

• Pinch of himlayan salt

• Freshly ground black pepper

• Big squeeze of fresh lemon juice

PROCESS

1. Place cashews in a small bowl and cover with water. Set aside to soak.

2. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, celery, carrot and bell pepper plus a pinch of salt and pepper and cook for about 5-7 minutes, stirring often, until the vegetables soften. Add garlic and cook for another minute.

3. Add potatoes and broth then bring to a boil. Reduce the heat to low and simmer uncovered for 20 minutes, or until potatoes are fork tender.

4. Add salmon and cook for a few minutes, or until just cooked through. Remove pot from heat.

5. Drain and rinse cashews. Blend with 1 cup water in a high-speed blender or Nutribullet until completely smooth and creamy. Stir into soup along with dill, salt, and pepper to taste.

6. Add a big squeeze of lemon juice to bring it all together and enjoy!

Note:
*The quantity of ingredients mentioned in the recipes are usual adult doses which may be modified for children accordingly.
*You could blend the mix if your child can’t chew and swallow well.

Enjoy!