40 mins

Creamy leek & salmon soup with a roll

Batch Meal

Enough for three meals

Nutrition info

• 12 leeks
• ⅓ cup olive oil
• 3 tbsp minced garlic
• 12 cups vegetable broth
• 2 tbsp dried thyme
• 3 lbs salmon (12 oz, 12 oz, 12 oz, 12 oz portions)
• 4 ½ cups canned coconut milk (lite)
• 1 ½ lemons
• 12 whole grain rolls

Directions

• To do ahead:

• Step 1

  Trim dark green parts from leeks and discard. Cut whites in half lengthwise, then thinly slice widthwise into half-moons.

  In this recipe

  • 12 leeks
• Step 2

  Heat olive oil in a large pot or Dutch oven over medium heat. Add leek and garlic and cook 4 minutes, until slightly softened. Add broth and dried thyme. Simmer 15 minutes, then season with salt and pepper to taste.

  In this recipe

  • 12 leeks
  • ⅓ cup olive oil
  • 3 tbsp minced garlic
  • 12 cups vegetable broth
  • 2 tbsp dried thyme
• Step 3

  Dice salmon into 2-inch pieces. Add to the pot, along with coconut milk. Bring to a simmer and cook until fish is opaque and flakes easily, about 10 minutes.

  In this recipe

  • 3 lbs salmon (12 oz, 12 oz, 12 oz, 12 oz portions)
  • 4 ½ cups canned coconut milk (lite)

• Freezing note:

• Step 4

  If freezing, store raw salmon separately and add to soup while reheating.

• Step 5

  Cut lemon into wedges. Divide into bowls and enjoy with a roll and a squeeze of lemon.

  In this recipe

  • 1 ½ lemons
  • 12 whole grain rolls