I adore parsnips. I love how sweet they are when roasted, but sometimes it's a soup day. Today was one of those days. I had a bunch of leeks in the fridge and nothing to do with them. This recipe made 2.5 liters of soup.
2 Tbsp coconut oil
1 bunch of sliced leeks (aprox. 1lb) - prepare them by slicing each leek in half and then slice them crosswise. Soak them until the grit is gone. You may need to change out the water a couple of times.
2 lbs parsnips, peeled and cut into 1 inch pieces
2 apples, peeled and cored and cut into 1 inch pieces
1.5 cups chicken broth
3/4 cup coconut milk
salt and pepper
1. Heat coconut oil in a large pot over medium-high heat. Add leeks and stir, cooking for about 5 minutes.
2. Add parsnips, apples, broth and 4 cups of water. Bring to a boil. Simmer for approx. 25 minutes or until the parsnips are tender.
3. Puree the soup. Return to pot and add coconut milk.