SALMON CHOW­DER

Oxygen - - Kick-Starter -

MAKES 4 Serv­ings TAKES 40 Min­utes

When you con­sume acidic foods such as dairy, grains and pro­cessed sugar, your body has to work over­time to main­tain a neu­tral pH. Eat­ing more al­ka­line foods such as fen­nel helps bal­ance your pH and re­duce stom­ach acid. IN­GRE­DI­ENTS 2 tbsp co­conut oil 1 bulb fen­nel, sliced 2 cups cel­ery root 2 cups rutabaga, peeled and cubed 2 cups or­ganic chicken broth, plus an ad­di­tional splash 4 (4 oz) salmon fil­lets 1 cup full-fat or­ganic co­conut milk ¼ tsp sea salt, plus more to taste ¼ cup pars­ley, chopped DIREC­TIONS In a large soup pot, melt co­conut oil over medium-low heat. Add fen­nel, cel­ery root and rutabaga. Cover and cook 15 min­utes, or un­til ten­der. Add chicken broth and bring to a sim­mer. Cook an­other 10 min­utes, then use an im­mer­sion blender un­til soup achieves a semi-chunky fin­ish. Re­duce heat to low. Mean­while, add a splash of chicken broth to a saucepan and place salmon skin-side down. Bring to a sim­mer and poach 5 to 10 min­utes. Re­move fish from pan, re­move skin and dis­card. Cut flesh into chunks and add to soup. In­crease heat to medium and add co­conut milk. Cook un­til heated through. Gar­nish with pars­ley when serv­ing. Nutri­tion Facts (per serv­ing): calo­ries 414, fat 25 g, carbs 20 g, fiber 5 g, sugar 8 g, protein 27 g, sodium 793 mg

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