Delicious Keto Fennel and Leek Soup with Salmon Recipe: A Healthy, Low-Carb Delight

Indulge in a Keto Delight: Fennel and Leek Soup with Salmon

Embark on a culinary journey that satisfies your taste buds and aligns with your keto goals with our Keto Fennel and Leek Soup with Salmon. This dish is not just a feast for your palate but also a perfect harmony of nutrients that supports your low-carb lifestyle. Dive into the creamy, aromatic flavors of fennel and leek, paired with the rich, flaky texture of salmon, for a meal that’s as comforting as it is healthful.

Whether you’re a seasoned keto enthusiast or just starting out, this recipe is designed to keep your carbs in check while providing a luxurious eating experience. Let’s explore why this low-carb salmon soup is a stellar addition to your keto recipe repertoire and how its ingredients contribute to your dietary success.

Keto Fennel and Leek Soup with Salmon

The Origin and Keto Benefits of Fennel and Leek Soup with Salmon

My journey with this Keto Fennel Leek Soup began as a quest to create a dish that was not only flavorful but also in line with the ketogenic diet’s principles. The inspiration came from traditional seafood soups that often incorporate a variety of vegetables and herbs to enhance the taste of the fish. This keto version, however, is a careful selection of low-carb ingredients that complement the salmon’s richness without adding unnecessary carbs.

Fennel, the star of this soup, is a fantastic choice for anyone on a keto diet. Its bulb is low in carbohydrates but high in fiber, which helps to keep the net carb count down. Additionally, fennel provides a subtle sweetness and anise-like flavor that brings a unique taste to the soup. Leeks, while slightly higher in carbs, are used in moderation and offer a mild, onion-like taste that pairs beautifully with the fennel.

Salmon is an excellent source of high-quality protein and omega-3 fatty acids, which are crucial for a heart-healthy diet. By incorporating salmon into this soup, we’re not only adding a luxurious texture but also boosting the meal’s nutritional value. The use of heavy cream adds to the richness of the soup while keeping it keto-friendly, thanks to its high-fat content.

Creamy Keto Soup Preparation

Mastering the Method: Tips for Perfect Keto Fennel and Leek Soup with Salmon

Creating this low-carb salmon soup is an art that requires attention to detail and a few chef’s secrets to elevate it from good to great. Here are some detailed step-by-step instructions with additional hints and tips to ensure your soup turns out perfectly every time.

Tip #1: When sautéing the fennel and leeks, make sure not to rush this step. The gentle cooking process allows the natural sugars in the vegetables to caramelize, adding depth to the soup’s flavor. A medium heat setting is ideal to avoid burning while achieving the perfect tenderness.

Tip #2: If you’re using an immersion blender to puree the soup, do it right in the pot for convenience. However, be mindful of the hot liquid; blend slowly and steadily to prevent splattering. For those using a standard blender, remember to allow the soup to cool slightly before blending to avoid pressure buildup, which can cause the lid to pop off.

Tip #3: Cooking the salmon separately allows for a better control of its doneness. The goal is to achieve a flaky texture without overcooking, which can make the fish dry. Use a non-stick pan and a gentle touch when flipping the salmon to keep it intact.

Salmon Cooking for Keto Soup

Variations to Spice Up Your Keto Soup

Spicy Keto Fennel and Leek Soup

Add a kick to your soup by incorporating some red pepper flakes or a dash of cayenne pepper. The heat will contrast nicely with the creaminess of the soup and provide an extra layer of flavor that spice lovers will appreciate. Start with a small amount and adjust according to your heat tolerance.

Seafood Medley Keto Soup

Why stop at salmon? Turn your soup into a seafood celebration by adding shrimp, scallops, or even chunks of lobster. Just remember to adjust the cooking time for each type of seafood to ensure everything is perfectly cooked without becoming rubbery.

Herb-Infused Keto Soup

Herbs can transform the flavor profile of your soup. Try adding thyme, basil, or oregano for an Italian twist, or cilantro and lime for a fresh, zesty take. Herbs are a fantastic way to add flavor without carbs, so feel free to experiment.

Substitutions for Your Keto Soup

While the original recipe is designed to be keto-friendly, there are always options to tailor it to your dietary needs or preferences.

Coconut Milk for Cream: For those avoiding dairy, full-fat coconut milk can be a great substitute for heavy cream. It will add a slight coconut flavor to the soup but will maintain the creamy texture you’re after.

Alternative Oils: If you prefer not to use olive oil, avocado oil is a fantastic keto-friendly alternative. It has a high smoke point, making it suitable for sautéing, and it’s rich in monounsaturated fats.

Vegetable Broth for Chicken Broth: If you’re vegetarian or simply prefer a lighter taste, vegetable broth can replace chicken broth. Opt for a low-sodium version to control the salt content of your soup.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, this soup can be made in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Is this soup freezer-friendly?

Absolutely! Freeze the soup in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight and reheat on the stove.

How can I thicken the soup without adding carbs?

The soup is naturally thickened by the pureed vegetables. If you desire a thicker consistency, you can reduce the broth or add more pureed fennel and leeks.

Can I use a different type of fish?

Yes, other firm-fleshed fish like cod or halibut can be used in place of salmon. Adjust the cooking time accordingly to avoid overcooking the fish.

What can I serve with this keto soup?

This soup is quite filling on its own, but you can serve it with a side of keto bread or a fresh green salad for a complete meal.

Keto Fennel and Leek Soup with Salmon

Savor the creamy delight of our Keto Fennel and Leek Soup with Salmon, a perfect blend of aromatic vegetables and rich, flaky fish to warm your soul and keep your carbs in check.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 350 kcal


  • Large pot
  • Immersion blender or standard blender
  • Frying pan
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons


  • 1 large Fennel bulb, trimmed and chopped (approx. 1 lb or 450g)
  • 2 medium Leeks, white and light green parts only, thinly sliced (approx. 1/2 lb or 225g)
  • 1 lb Salmon fillet, skin removed (450g)
  • 2 tbsp Olive oil (30ml)
  • 3 cloves Garlic, minced (approx. 9g)
  • 4 cups Chicken or vegetable broth, low-sodium (960ml)
  • ½ cup Heavy cream (120ml)
  • 2 tbsp Fresh dill, chopped (approx. 6g)
  • 1 tsp Salt (5g)
  • ½ tsp Black pepper (1g)
  • 1 tsp Lemon zest (2g)
  • 1 tbsp Lemon juice (15ml)
  • 2 tbsp Unsalted butter (30g)


  • Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped fennel and sliced leeks, sautéing until they become translucent and tender, about 5-7 minutes.
  • Add Garlic and Seasonings: Stir in the minced garlic, salt, and black pepper, continuing to cook for another 2 minutes until the garlic is fragrant.
  • Pour in Broth: Gradually pour in the broth, scraping any bits off the bottom of the pot. Increase heat to bring the mixture to a gentle boil.
  • Simmer the Soup: Reduce heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld.
  • Blend Soup: Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return to pot.
  • Add Heavy Cream: Stir in the heavy cream and bring the soup back to a simmer. Adjust seasoning if necessary.
  • Cook the Salmon: While the soup simmers, season the salmon fillet with a pinch of salt. In a separate pan, melt butter over medium heat. Add the salmon and cook for 4-5 minutes on each side or until it flakes easily with a fork.
  • Flake the Salmon: Once cooked, transfer the salmon to a plate and flake it into bite-sized pieces with a fork.
  • Finish the Soup: Stir in the fresh dill, lemon zest, and lemon juice to the soup. Add the flaked salmon to the pot and gently stir to combine.
  • Serve Warm: Ladle the soup into bowls, garnish with additional dill if desired, and serve warm.


If you prefer a thinner soup, you can adjust the consistency by adding more broth.
To store leftovers, allow the soup to cool completely before transferring to an airtight container. It can be refrigerated for up to 3 days.
This soup can also be frozen for up to 1 month. Thaw in the refrigerator before reheating.
For a dairy-free version, substitute the heavy cream with full-fat coconut milk and the butter with coconut oil.


Calories: 350kcalCarbohydrates: 9gProtein: 22gFat: 25gFiber: 3gNet Carbs: 6g
Keyword Keto Fennel Leek Soup, Keto Soup Recipes, Low Carb Salmon Soup
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