1cupleek stalk(1 green leaf chopped and 1 cup white stalk sliced)
4cupsfish broth or stock
1lbcauliflowerfrozen or fresh
salt and pepper to taste(about 1 and 1/2 teaspoon salt, and 1/2 teaspoon pepper)
1lbsalmonskinless and cut into chunks
1carrotpeeled and cut into small chunks (skip if on a KETO diet)
1-2TBSPfresh dill or chiveschopped
Heat a large pot over medium heat. Add oil and cook onion and leek for about 3-4 minutes. Then add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to a blender cup; reserve.
Add broth and cauliflower to the pot and let cook over high heat for about 8-10 minutes or until tender. Transfer all the cauliflower and about 1 cup of the broth to the blender with salt, pepper, cayenne, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot.
Add the fish and carrots. Let cook over medium-high heat for about 5-6 minutes. Remove pot from the heat and stir in lemon juice. Garnish top of soup with fresh dill or chives. Serve fish soup by itself or with a hard-crusted bread.
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 4 months.