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.

Course Dinner

Cuisine American

Keyword Keto Fennel Leek Soup, Keto Soup Recipes, Low Carb Salmon Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 350kcal

Equipment

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

Ingredients

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)

Instructions

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.

Notes

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.

Nutrition