Kumara, Leek & Salmon Soup with crusty bread

This is a Kiwi twist on the classic Leek & Potato Soup with the added goodness of NZ fresh salmon. Its a comforting meal for dinner with a side of crusty garlic bread.

Ingredients

2 large	Kumara (Main)
3 Tbsp	Coconut oil
2 medium	Leeks, thinly sliced
3 cloves	Garlic, finely cut
6 cups	Chicken stock
1 tsp	Dried thyme
1 ½ cups	Coconut milk
1 large	Salmon
1 dash	Salt, season to taste
1 dash	Pepper, season to taste
1 loaf	Crusty baguette, gluten or gluten free

Directions

1. Peel and cube kumara and boil until tender. Mash and set aside.
2. Heat half of the Coconut oil in a large heavy bottomed pot. Add leeks and garlic. Cook until soft.
3. Add Thyme and chicken stock. Simmer for 15-20 minutes.
4. In a separate pan, heat the remaining coconut oil and cook the piece of salmon until it is cooked and the skin crispy. A sprinkle of salt will help the skin crisp. Set skin aside.
5. Add coconut milk and kumara to the pot. Bring back up to a simmer. Add cubed cooked salmon.
6. Cut up a crusty loaf of bread (or gluten free) and toast in the oven.
7. Serve soup in a bowl topped with the crispy salmon skin and toasty bread on the side.