The Helpful Plate

 Carrot-parsnip-leek soup

Winter is a time for grounding, returning to the earth using natural elements to restore balance. Some animals hibernate to reset. Sadly, we humans tend to accelerate during the Holiday Season. Since the Holidays usher in Winter, we need tools to counteract the madness. I will be featuring foods and spices in Winter recipes to counteract the busyness and to help us ground. I hope you enjoy this soup and the recipes yet to come.

Ingredients:

2 large leeks, rinsed well and cut into rounds. Discard tops once you reach the rough, woody green tops.

4 average-sized carrots, sliced into coins

3 parsnips, sliced

1 tsp salt

3/4 tsp garlic powder

1/2 tsp garam masala

3 shakes smoked paprika

1/2 Tbs olive oil

1 can coffee stout or 12 oz. veggie broth

1 14-oz. can coconut milk

Saute veggies in olive oil in a skillet on the stove. Start with the leeks and cook until glistening, about 3 min. Add the salt and garlic. Add parsnips and carrots and cook 5 min. Add the remaining spices and stir thoroughly.

Transfer cooked veggies to the pot of an Instant pot or slow-cooker. Add the stout or broth. Cook in the Instant pot under pressure for 30 min, or in the slow-cooker for 2 hours on high.

Add the coconut milk and heat through. Use an immersion blender to cream. I like to leave mine a bit chunky, but you can blend to your heart’s content!