Leeks, Parsnips & Coconut Soup

The first official post of the year and after a long hiatus from the blog because of a four month battle in getting our computer issues resolved.  But resolved they are and I am so happy to be back and blogging. What better way to start the year with a delicious, nutritious and warm soup...

A recent trip to Trader Joe's inspired this yummy, warming soup of leeks, parsnip and coconut!

It's perfect as a main meatless meal when paired with a light salad or as a starter to dinner. Parsnips are often overlooked in the veggie aisle and I think that is such a shame. It's a super versatile veggie! If you are watching your carb intake, parsnips are a great substitute for mashed potatoes, personally I prefer them to the usual cauliflower substitution.

As to health benefits, well 1/2 a cup of parsnips serves up 3 grams of  dietary fiber, 45 micrograms of folate, 6% of the RDA* of potassium, and 13% of the RDA of vitamin C.

But really, I just love their subtly sweet, earthly flavor. Paired with leeks (known for their vast quantities of vitamin A and K), garlic, ginger and coconut milk, you not only have a tantalizingly delicious soup, you are also honoring your body with a healthy treat.

I hope you get around to trying my Leeks, Parsnips & Coconut Soup recipe and enjoy it as much as the Hub and I did.

Serves 4 served as a main meal, 8 as a starter.

1 tablespoon olive oil
1 pound leeks, sliced into half inch medallions
1 large sweet yellow onion, sliced into half moons
1 tablespoon butter or coconut oil
1/2 teaspoon minced garlic
1 tablespoon grated fresh ginger
1 pound parsnips, sliced into 1/4 inch coins
1 quart of chicken or vegetable stock
1 cup white wine
1/2 cup of water
1 14 ounce can of light coconut milk
1/2 teaspoon dried thyme
Salt & pepper to taste
Greek yogurt - lowfat

1. In a deep soup pot (such an enamel cast iron dutch oven) heat olive oil over medium heat.
2. Add leeks, onion and a pinch of salt to pot. Saute for about 5-7 minutes or until leeks/onions are tender. 
3. Add butter or coconut oil.
4. Stir in garlic, ginger and parsnips to the onion mixture and saute for 5-7 minutes or until parsnips start to take on a slight golden color.
5. Add all the remaining ingredients except yogurt. Cover.
6. Simmer on low 10-15 minutes or until parsnips are tender. Stir ocassionally.
7. Remove about 1/2 to 1 cup of onions and parsnips, set aside.
8. Using and immersion stick or a blender, blend soup until thick and creamy and all vegetables have been incorporated.
9. Add reserved vegetables back to the soup. Gently stir through.

To Serve:

Ladle into deep bowls, add a dollop of yogurt. Serve alongside a warm loaf of crusty bread and a light salad. Enjoy!

*RDA=Recommended Daily Allowance