Salmon Veggie Chowder | Natalie Cooks

Ingredients

• 2 tbsp olive oil
• 1 yellow onion (chopped)
• 2 carrots, peeled and chopped
• 2 celery stalks (chopped)
• 1 ½ tsp kosher salt (divided)
• 3 cloves garlic (chopped)
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• ¼ cup tomato paste
• 2 potatoes, chopped (about 2 cups)
• 3 cups cauliflower florets
• 8 cups water
• ½ cup jasmine white rice
• 2 tbsp dijon mustard
• 2 tbsp soy sauce or tamari
• 4 cups chopped kale
• 1 lb wild salmon, skin and bones removed, cut into chunks
• Black pepper
• Fresh herbs ((scallions, cilantro, parsley)(optional))
• Oyster crackers (optional)
• If you want to skip the rice, just add an extra 1 cup of chopped potato. Rice will make it thicker/more like a stew.
• Or use spinach or frozen spinach.