If you have fennel, you can substitute it for half the leeks, thinly sliced and it will add even more complexity to the flavor.
Trim 1 leek and clean it, then slice into thin half rounds.
Saute the leek in a soup pot in 2 T. olive oil until soft.Â Add 1 T. cumin powder, 1 t. coriander powder, and 1 t. turmeric powder.Â Continue cooking the leeks until they are nicely browned.Â Add 4 C. water (or 3 C. water and 1 C. vegetable broth).Â Bring a boil and simmer.
Peel and trim 1 lb. parsnips.Â Slice in half lengthwise and use a grapefruit spoon or a paring knife to remove the thickest part of the core and discard it.Â Chop the rest of the parsnips into small pieces and add to the soup.
Peel 1 lb. of sweet potatoes and dice.Â When the parsnips are tender, add the sweet potatoes and 12 oz. of coconut milk to the pot.Â Simmer until the sweet potatoes are tender, then puree half or all the soup in batches and return to the pot to heat through.Â Season with salt and pepper.
Pour the hot soup into bowls over well-rinsed, chopped spinach leaves and allow to sit for 5 minutes before serving.
Topping or Side dish:Â Mince green garlic to make 3 T. and fresh ginger to make 1 T.Â Rinse and trim 2 C. snap peas and 1 bunch of asparagus, then cut into bite-sized pieces.Â Stir fry the asparagus, garlic, ginger and 1/4 t. hot pepper flakes in 1 T. canola oil on high heat until the asparagus is tender.Â Add the peas and stir fry another 2 minutes then season with salt.