Gluten-Free Finnish Lohikeitto

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 lb salmon fillet, skin removed and cut into 1-inch pieces 1 lb salmon fillet, skin removed and cut into 1-inch pieces
• 1 large yellow onion, finely chopped 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced 2 medium celery stalks, diced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (optional, for a touch of acidity) 1 can diced tomatoes (optional, for a touch of acidity)
• 2 tbsp olive oil 2 tbsp olive oil
• 1/4 cup fresh dill, chopped (plus more for garnish) 1/4 cup fresh dill, chopped (plus more for garnish)
• 1/2 cup heavy cream or coconut milk (for dairy-free) 1/2 cup heavy cream or coconut milk (for dairy-free)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2

   Add the diced carrots, celery, and potatoes to the pot. Stir well to coat the vegetables with the oil and aromatics. Cook for about 5 minutes, stirring occasionally, to allow the vegetables to begin to soften slightly.

3. 3

   Pour in the certified gluten-free chicken or vegetable stock. If using, add the can of diced tomatoes. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork.

4. 4

   Gently add the salmon pieces to the simmering soup. Stir in the chopped fresh dill. Continue to simmer, uncovered, for about 5-8 minutes, or until the salmon is cooked through and flakes easily with a fork. Avoid overcooking the salmon, as it can become dry.

5. 5

   Stir in the heavy cream or coconut milk to make the soup creamy. Season generously with salt and black pepper to taste. Allow the soup to heat through for another 2-3 minutes, but do not let it boil after adding the cream. Ladle the hot Lohikeitto into bowls and garnish with extra fresh dill before serving.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
• Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.