Salmon and Root Vegetable Stew

Yield: 6 servings

1 tbsp olive oil

2 large leeks, chopped into ½-inch rounds

3 cloves garlic, minced

4 cups bone broth

1 cup water

3 large carrots, chopped (about 3 cups)

4 stalks celery, chopped (about 2 cups)

1 small celeriac, chopped (about 1 cup)

1 rutabaga, chopped (about 1 cup)

1 turnip, chopped (about 1 cup)

1 yam, chopped (about 1 cup)

1 tsp salt

1 1/2 pounds salmon, skinned, deboned, and cut into 1-inch chunks

juice of 1/2 lemon

3 tbsp fresh dill, minced

1. In a large pot, heat the olive oil over medium heat. Add the leeks and cook, stirring, for about 5 minutes or until just starting to brown.

2. Add the garlic and cook for another 30 seconds, until fragrant.

3. Add the broth and water to the pot, along with all the vegetables and salt. Cover and bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are fork-tender. Turn off heat.

4. Optional: Place 2 cups of the stew into the blender. Blend until smooth, then add back to the pot.

5. Gently stir in the salmon. Wait a minute or two until the pieces of salmon have turned a opaque pink and flake when probed gently.

6. Add the lemon and dill. Season to taste. Serve warm.

https://autoimmunewellness.com/salmon-stew-with-rutabaga-leeks-and-dill/

French Lentil Soup

Yield: 4-6 servings

4 oz bacon, diced

1 onion, chopped

2 carrots, diced

2 stalks celery, diced

1/2 celeriac, diced

1 leek, chopped

2 cloves garlic, minced

1 cup French lentils, rinsed and drained

6 cups chicken broth

1 tbsp red wine vinegar

2 tsp chopped fresh thyme

2 bay leaves

1 tsp salt

1/4 tsp black pepper

1/4 cup fresh parsley, chopped

1. In a stock pot, cook the bacon over medium-high heat until done.

2. Add the onions and cook until soft and translucent and golden, about 7 to 10 minutes.

3. Add the carrots, celery, celeriac, leek, and garlic, and cook for another 4 to 5 minutes or until beginning to soften.

4. Add the lentils, chicken broth, vinegar, thyme, bay leaves, and salt, and pepper. Bring to a boil, then reduce the heat to medium, cover, and simmer for 30 minutes.

5. Stir in the parsley before serving.

https://www.daringgourmet.com/french-lentil-soup/