Scandinavian Salmon Chowder
This Salmon and Veggie Soup with Fennel and Leek is a comforting, creamy dish that combines the natural sweetness of fennel and leek with the richness of poached salmon.
The addition of carrots, potatoes, and a hint of fresh dill gives the soup a warm, hearty depth.
With the option of using almond cream cheese for extra creaminess, this soup is both satisfying and light—perfect for a cozy meal any time of year. The fresh fennel fronds add a burst of flavor and a beautiful finishing touch!
Why You’ll Love This Recipe:
People will love this Salmon and Veggie Soup with Fennel and Leek because it’s a perfect balance of rich, savory flavors and light, fresh ingredients.
The creamy texture of the soup paired with tender salmon and hearty veggies makes it a comforting yet healthy meal.
The unique combination of fennel and leek adds a deliciously aromatic base, while the fresh dill brings a burst of freshness.
It’s quick, easy to make, and packed with nutrients, making it ideal for both busy weeknights and cozy weekends.
Plus, it’s flexible enough to suit different dietary preferences, with options like almond cream cheese for a dairy-free twist!
Key Ingredients:
Fresh fennel, diced (fronds reserved for garnish)
Leek, thinly sliced
Potatoes (with or without skin), diced
Carrots, sliced
Chicken broth
Extra creamy unsweetened almond milk
Violife almond “cream cheese” (optional, for extra creaminess)
Bay leaves
Minced garlic
Fresh dill (or dried)
Salmon filets
Salt and pepper, to taste
Scandinavian Salmon Chowder
Ingredients:
1 small head of fennel, diced (reserve the fronds)
1 leek, thinly sliced
2 medium potatoes, diced (skins on)
2-3 carrots, sliced
2 tbsp butter
1 cup chicken broth
1-2 cups extra creamy unsweetened almond milk
2 oz Violife almond “cream cheese” (optional)
2 bay leaves (use one if it’s high-quality)
2 cloves garlic, minced
Salt and pepper, to taste
3-4 salmon filets (skinless)
Fresh dill, to taste (or dried dill)
Fennel fronds (for garnish)
Instructions:
Steam the Vegetables:
In a lidded saucepan, combine the diced fennel, leek, potatoes, and carrots. Add 2 tablespoons of butter and just enough chicken broth to prevent the veggies from browning. Cook over gentle heat for about 20 minutes, stirring occasionally. Keep an eye on it to ensure it doesn’t burn.
Poach the Salmon:
In a deep skillet, combine 1 cup chicken broth, 2 cups almond milk, Violife cream cheese (if using), bay leaves, garlic, and a generous pinch of salt and pepper. Bring the mixture to a low simmer. Add the salmon filets and poach them gently for 6-8 minutes, until the salmon is cooked through and flakes easily with a fork.
Combine Veggies and Soup Base:
Once the salmon is done, remove the filets and set them aside on a plate. Discard the bay leaves.
Add the milk/broth mixture to the steamed vegetables and simmer for a few more minutes. Make sure the soup doesn’t come to a full boil to avoid curdling the milk.
Add Salmon and Dill:
Break the poached salmon into chunks and add it to the soup. Stir gently to combine. Add fresh dill (or dried if that’s what you have) and adjust seasoning with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with the reserved fennel fronds. Enjoy your hearty, creamy soup!
Notes:
Versatility: This recipe is quite flexible—feel free to swap the salmon with other fish like cod or tilapia, or even a plant-based alternative for a vegetarian version.
Texture: The texture of the soup can vary depending on how you prefer the vegetables. If you like your vegetables more tender, cook them longer, but if you want more bite, adjust the cooking time accordingly.
Fennel: The fennel adds a subtle licorice-like flavor that enhances the depth of the soup. If you’re not a fan of fennel, you can reduce the amount or omit it entirely.
Dill: Fresh dill gives a bright, aromatic flavor to the soup, but dried dill can also work well if that’s what you have on hand. Add it at the end to preserve its flavor.
Salmon: Be sure to remove the skin from the salmon before poaching it for a smoother texture in the soup. You can break the salmon into large chunks or small flakes depending on your preference.
Creaminess: The addition of the almond “cream cheese” and almond milk gives the soup a rich and creamy texture, but you can always adjust the amount or skip it for a lighter version.
Serving: Garnish the soup with the reserved fennel fronds for a fresh, colorful touch. It’s also great with some crusty bread or a light salad on the side.
Nutrition Information:
Calories: 350 kcal | Protein: 25 g | Fat: 20 g | Saturated fat: 6 g | Carbohydrates: 15 g | Fiber: 3 g | Sugars: 5 g | Cholesterol: 50 mg | Sodium: 500 mg | Potassium: 700 mg | Calcium: 100 mg
Frequently Asked Questions:
Can I use a different type of fish instead of salmon?
Yes! You can substitute salmon with other fish such as cod, halibut, or even shrimp.
Just be sure to adjust the cooking time accordingly as different fish cook at different rates.
Is it possible to make this soup dairy-free?
Yes, it’s already mostly dairy-free since you use almond milk and optional vegan cream cheese.
If you want to eliminate any dairy completely, simply omit the Violife almond “cream cheese” or substitute with another dairy-free cream or thickener.
How do I make this soup spicier?
To add some heat, you can include red pepper flakes, a small chopped chili pepper, or a dash of hot sauce to the broth while simmering the soup.
Adjust the spiciness to your preference!
Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen vegetables like peas, carrots, or even frozen fennel.
Keep in mind that frozen vegetables cook faster, so you’ll need to adjust the cooking time accordingly to avoid overcooking them.
How do I store leftovers of this soup?
Allow the soup to cool completely before storing.
It can be kept in an airtight container in the fridge for up to 2-3 days.
If you have leftover salmon, try to add it in closer to serving to maintain its texture.
The soup can also be frozen for up to 3 months, though the texture of the vegetables may change slightly when reheated.
Can I use a different type of broth?
Yes, you can substitute chicken broth with vegetable broth or fish stock if you prefer a different flavor profile.
Just ensure the broth complements the salmon.
How do I know when the salmon is cooked properly?
The salmon is done when it flakes easily with a fork, usually after 6-8 minutes of poaching.
If you’re using thicker filets, you may need to adjust the cooking time slightly.
Can I prepare the vegetables in advance?
Yes, you can chop the vegetables and store them in the fridge for a day or two before cooking.
You can also steam them ahead of time to save on prep work when you’re ready to make the soup.
What if I don’t have fresh dill?
If you don’t have fresh dill, you can use dried dill or substitute with other herbs like parsley or thyme for a different flavor.
Fresh dill is ideal for garnish as it adds a fresh, bright note.
Can I use a different non-dairy milk?
Absolutely! You can substitute the almond milk with other non-dairy milks like coconut milk, oat milk, or cashew milk.
Each milk will bring its own flavor, so choose one that complements the soup’s profile.