This dairy-free salmon chowder is loaded with cancer-fighting phytonutrients, anti-inflammatories, antioxidants, protein, fiber, and best of all delicious flavors. ☺ The cauliflower makes this chowder deliciously creamy without any dairy products and a whole lot of nutrients. The cauliflower, broccoli, and kale are part of the cruciferous family of vegetables; which contain a plant substance, indole-3-carbinol that can help the body excrete estrogen and other hormones. Bon Appétit!
2 tbsp Ghee
1 tbsp Coconut Oil
1 lb Wild Caught Alaskan Salmon
1 Onion, chopped
2 Stalks Celery, chopped
2 Carrots, chopped
2 Garlic Cloves, minced
1 tsp Garlic Powder
1 tsp Onion Powder
1 tbsp Fresh Dill or 1 tsp Dill Powder
Himalayan Sea Salt
1 head of Cauliflower
1 cup Broccoli
1 cup Kale
5 Cups Organic Chicken Broth
1 tbsp Dijon Mustard
Melt the Ghee and coconut oil in a large saucepan or Dutch oven. Add the onions, garlic, celery, and carrots and sauté until the onions are just about translucent. Add the spices and salt and pepper to taste. I added about 2 tsp of Himalayan sea salt.
Next, add in the broccoli and cauliflower and sauté for about 2 minutes. Then add in the Chicken broth and let the vegetables cook for about 10 minutes.
Next, add in the whole salmon filet. The salmon will cook pretty fast about 5 minutes or so. Once the salmon is done cooking remove from the pot and flake it apart the fish with a fork removing any bones or skin.
Scoop out the cauliflower and place into a blender or food processor until well blended and transfer back into the pot of chowder. (This is what makes the soup deliciously creamy)
Add in the Dijon mustard.
Enjoy for lunch or dinner!
Dr. Veronique Desaulniers (“Dr. V”) is the founder of Breast Cancer Conqueror.com and The 7 Essentials System®. This step-by-step guide empowers you with knowledge so you Never Have to Fear Breast Cancer Again! To watch a FREE webinar about the 7 steps for beating breast cancer naturally, Click Here.