Warming Tumeric Fish and Vegetable Chowder

Yield: 4-6

Author: Andrea Livingston

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Warming Tumeric Fish and Vegetable Chowder

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 tablespoon avocado or olive oil
• ½ of a medium seized yellow onion sliced into half moons
• 2 cloves garlic, minced
• 2 cups full fat coconut milk
• 4-5 cups vegetable or chicken stock
• 2 teaspoons dried thyme
• 2 teaspoons dried dill½-1 teaspoon turmeric powder
• 2 tablespoons coconut aminos
• 1 pound halibut, cod filet or other white fish cut into bite sized pieces
• 2 medium sized turnips peeled and cut into bite sized pieces
• 2 cups diced carrots or you can slice them if you like bigger bites
• Salt and pepper to taste
• Parsley or chives for garnish

Instructions

1. Heat a medium-sized soup pot on medium heat and add oil and onions and a pinch of salt and cook until soft and translucent 8-10 minutes, then add garlic and stir in for one minute, making sure to not let the garlic burn.
2. Next, add the milk or coconut milk, thyme, dill, coconut aminos, turnips and carrots. Bring to a boil, lower heat to a simmer for 10 minutes or until vegetables start to soften.
3. Add fish into soup and simmer for an additional 5-7 minutes or until fish is cooked through.
4. Turn off soup and add salt and pepper (optional) to taste.
5. Serve topped with chopped parsley or chives (or both) on each bowl.