Looking for some winter goodness with a touch of spring? This creamy hot soup gives you a cosy winter feeling yet the beautiful combination of soft colors makes you look forward to the springtime. A perfect dish for this month since winter doesn't really seem to be over, yet spring does already appear to be creeping in every now and then.
What you need:
(Makes enough for 2 people)
1 Tbs olive oil
1/2 leek, washed and sliced
1 clove garlic, minced
1/2 fennel bulb, diced
2 parsnips, scrubbed and diced
1 cup vegetable stock
1 cup coconut milk
1/2 tsp salt
1/4 tsp fresh ground pepper
250gr salmon, cut into chiunks
Microgreens as garnish (optional)
What you do:
In a medium pan, heat the olive oil and cook the leek, garlic and fennel for about 5 minutes until tender. Do not let it get brown. Add the diced parsnips, vegetable broth, coconut milk, salt and pepper.
Cover the pot and let it simmer for about 5-10 minutes until parsnips are tender. Add the salmon, cover and let it simmer for another 3 minutes or so, until it turns light pink. Adjust seasoning.
Serve with microgreens, if desired.
what you get:
+/- 450 kcal/serving
tip: look for a light cocosmilk and save some calories!
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