3 leek (whites only), washed and sliced
1 lb bag of parsnips, peeled and rough chopped
1 tbsp minced garlic
1 litre chicken stock
1 can coconut cream
1 tbsp olive oil
1 tsp salt
Pepper to taste
Chives to garnish (optional)
In a large pot over medium heat add the oil and garlic.
Once the garlic begins to lightly brown add the parnips and leeks and saute about 10 minutes.
Add the chicken stock and salt, bring to a bowel.
Reduce the heat to low, cover, and let simmer until vegetables are soft. About 10 minutes.
Remove from heat and transfer in batches to a food processor or blender to puree. Add the pureed soup back to the pot and add the coconut cream.
Heat and add pepper to taste, plus water or additional broth if you want to achieve a thinner consistency. Serve topped with sliced chives.