This keto and low carb salmon soup recipe features daikon radish and fresh dill, and is a wonderful to warm up on a cold day!
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So I’m sure you’re familiar with Carolyn Ketchum – the author behind the beautiful blog All Day I Dream About Food. I’ve already tried recipes from three of her books (check out Low Carb Donut Bites with Apple and Cinnamon, Low Carb Quick Bread and Slow Cooker Low Carb Mint Chocolate Cake)! So when I was asked to review her latest book, Keto Soups & Stews, I couldn’t wait to see what winter warmers there would be for me to try!
There are so many fantastic recipes in this book – including some fantastic information about different kinds of broth and stock! One of the recipes that really stood out for me was the Finnish Salmon Soup. I loved the look of the creamy base with flakey salmon and fresh dill – but also because it included daikon radish which I’d never cooked with before.
One daikon radish (approx 350g) contains only 6.3g net carbs, plus it’s an amazing source of Vitamin C and potassium! I definitely had to try it.
In the book, Carolyn gives great instructions for making your own salmon broth, but I confess that I was feeling lazy and bought some good quality Seafood Stock instead. I also used skinless boneless salmon fillets, which made preparation very quick and easy.
So here’s my short-cut version – and although I’m sure it didn’t taste quite as good as Carolyn’s version – it was still really good!
Melt some butter in a large saucepan and sauté some chopped green onions for a few minutes. Add some white wine and cook over a medium-high heat until the liquid has reduced by about half.
Add the chopped daikon and the seafood or fish stock or broth. Cook until the radish is tender, then add the chopped salmon, heavy cream, and chopped fresh dill. Taste for seasoning and add salt and pepper as necessary – amounts will vary depending on the stock that you used!
Serve immediately, with a little extra dill for garnish.
Low Carb Salmon Soup
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- 2 tbs butter
- 1 green onion finely chopped
- ½ cup white wine
- 1 daikon radish peeled and chopped
- 4 cups seafood stock
- 4 skinless salmon fillets chopped
- ½ cup heavy cream
- 2 tbs chopped fresh dill
- salt and black pepper
- Melt some butter in a large saucepan and sauté some chopped green onions for a few minutes. Add some white wine and cook over a medium-high heat until the liquid has reduced by about half.
- Add the chopped daikon and the seafood or fish stock or broth. Cook until the radish is tender, then add the salmon, heavy cream, and dill. Taste for seasoning and add salt and pepper as necessary.
- Serve immediately, with a little extra dill for garnish.
Don’t forget to order your copy Keto Soups & Stews!!!