Herb Soup with Smoked Trout (AIP/Paleo/Dairy Free)
Prep time
Cook time
Total time
This recipe is AIP-compliant
Recipe type: Soups & Salads
Serves: 4
  • 1 Tablespoon happy fat of choice
  • 1 large leek (or 2 and use just the green for low FODMAPs)
  • 1.25 litres / 42 fluid ounces bone broth
  • 1 bunch parsley, leaves picked and stems reserved
  • 1 teaspoon salt
  • 1 head broccoli, including stalks, roughly chopped
  • 2 zucchini, roughly chopped
  • 1 bunch chervil (keep a few leaves set aside for garnish)
  • 120 ml / 4 fluid ounces coconut cream
  • 200g / 7 oz smoked fish, optional. (I used smoked trout)
  1. Peel and roughly chop your leek. Over a medium heat, melt your fat in a large pot. Add the leek and cook until translucent, about 5 minutes.
  2. Tie the stalks of the parsley together and pop them into the pot with the salt and stock. Bring to a simmer.
  3. Add the roughly chopped zucchini and broccoli and simmer, covered, for about 10 minutes until the vegetables are tender. Remove and discard the herb stalks.
  4. Transfer the contents of the pot to a blender with the chervil leaves and blend until smooth.
  5. Return the soup back to the pot and heat gently. Taste for salt and season appropriately.
  6. To serve, add the coconut cream and stir through. Garnish with smoked fish and chervil leaves.
Recipe by joannafrankham.com at https://joannafrankham.com/herbed-green-soup-aip-paleo-dairy-free/