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Welcome to Thyme to Nourish. My name is Danielle. Here you will find everything to do with health, wellness, food, and fun. So come, lets start this journey together!

Creamy Fall Root Veggie Salmon Chowder

Creamy Fall Root Veggie Salmon Chowder

This week I am keeping it short, simple, and oh so dreamy with exactly what your soul is craving….CHOWDER!!

Now I do not know about you but I truly love everything food wise about this time of year. There is still an abundance of fresh vegetables, fruits and greens in famers markets. Warming and cooling spices BOTH make you feel oh so balanced. AND I can pretty much guarantee a crusty piece of sour dough will pair perfectly with whatever is on my plate! Yepp this time of year is definitely spectacular!

The past couple of weeks I have been hitting my soup recipes hard. Tasting. Testing. And just feeding my body and soul. This chowder recipe is one that I have made over and over again over the past few years, and that I get lots of love from clients over. SO I figured it was FINALLY time to share it with all of you! Everything about it screams flavour! It is oh so creamy, without the addition of dairy. It uses nutrient dense root veggies and herbs to help boost your immune system. Has loads of omega 3’s which can help with inflammation from colds & flu’s, blanacing mood, and giving your complexion a little glow! Oh and its also easy peazy lemon squeezy to make!


Creamy Fall Root Veggie Salmon Chowder


1 medium bulb Fennel

1 Celeriac Root (this is the root of the celery stalk and can be found at most grocery stores/farmers markets)

1 Rutabaga Root

1 Leek

2-3 Carrots (if on the smaller side use 3)

1 can Coconut Cream (not coconut milk)

4 cups Vegetable Broth (or if you want a more fishy tasting chowder opt for Fish Bone Broth)

1 lb of Salmon chopped into bite sized pieces with skin removed

2 Bay Leaves

4-6 sprigs of fresh Thyme (or use 1 tbsp of dried)

1 Lemon

Salt and Pepper

  1. Begin by chopping the leek, rutabaga, and celeriac root. Place half of each chopped veggie in a soup pot and set the other half aside in a bowl for later use. Chop fennel and place half in the soup pot and half in the bowl with the other veggies. Reserve the tops of the fennel to garnish with later.

  2. Pour your broth over the veggies in your soup pot, seasoning with salt and pepper and bring to a simmer on the stove. Let the mixture simmer until veggies are soft. Remove from stove and place the mixture into a high speed blender, add in coconut cream and blend until mixture is creamy.

  3. Place blended mixture back into your pot. Add in your bay leaves, thyme and the rest of your vegetables including carrots. Bring the mixture to a simmer on your stove again.

  4. Once the mixture has reached a simmer add in your chopped salmon and cook the mixture covered until your veggies are soft BUT still have a bit of a bite (about 15 minutes).

  5. Remove the chowder from your stove. Pour into bowls and garnish with a squeeze of lemon and some fennel tops.

This soup is a great make ahead meal prep item but does get more “fishy” tasting through out the week (I personally love this), if you want to make this ahead but are worried about the fishiness you can make the whole thing and omit the salmon during the initial cooking process. Just before you are going to eat your soup later in the week simply add in your salmon and simmer on the stove for about 7-10 minutes.

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