A rich and creamy vegetable soup full of sweet winter vegetables. Large batch, makes enough for a second meal or for the freezer.
Total Time40 minutesmins
Servings: 8servings
Ingredients
3-4medium leeksone bunch, white and light green parts, thinly sliced
6scallionsthinly sliced
2tablespoonolive oil
4stalks of celerythinly sliced
3parsnipspeeled and chopped
4medium red potatoesabout fist sized, chopped (do not peel)
3large sweet potatoesabout 2 lbs, peeled and chopped
2cupsvegetable broth
4cupswater
½teaspoondried or fresh thyme
1teaspoonsalt
½ - 1teaspoonpepper
1cupcoconut milk
Instructions
I usually slice leeks in half lengthwise then slice in half moons. Throw chopped leeks in a colander and swish under running water to remove any grit stuck between the leaves. Drain well.
In large stock pot, heat oil over medium heat. Add leeks, green onions, celery and parsnips and cook until tender, 10-12 minutes. Stir occasionally.
Add next 7 ingredients (all except for coconut milk) and bring to a boil. Reduce heat to a simmer, covered, until potatoes are tender. Approximately 10-15 minutes. Stir in coconut milk and heat through, do not boil, 5-10 minutes. Serve.
To freeze, allow soup to cool and ladle into freezer bags. Remove all excess air and seal tightly. Lay flat to freeze. Will keep in freeze for about 1 month.