Ingredients

• 2 small white onions, chopped Ingredients
• 2 ½ cups chopped parsnips Ingredients
• 2 ½ cups chopped carrots Ingredients
• 3 cups chopped rutabaga Ingredients
• 2 tbsp extra-virgin olive oil Ingredients
• 1 tsp cumin Ingredients
• 1 tsp turmeric Ingredients
• 1/4 cup filtered water Ingredients
• 2 garlic cloves, finely chopped Ingredients
• 4-6 cups vegetable or chicken stock Ingredients
• 1 bay leaf Ingredients
• 1 tsp sea salt Ingredients
• 1 can (400mL) full-fat coconut milk Ingredients
• Chopped parsley for garnish Ingredients
• Pumpkin seeds to sprinkle on top Ingredients

Instructions

1. Wash and peel the root veggies.
2. In a large soup pot, heat olive oil. Add chopped onions and stir occasionally for 5 minutes. Add the cumin and turmeric and stir for a minute.
3. Add the parsnips, carrots, and rutabaga to the soup pot. Stir and then add the water and saute for 5 more minutes.
4. Next, add the garlic and veggie stock. Start with 4 cups and add extra only if you want a thinner consistency.
5. Add the bay leaf and sea salt. Cook on low for 10-15 minutes or until veggies are starting to get tender.
6. Finally, remove from heat and add full can of coconut milk. Stir until combined. Enjoy right away with some fresh parsley and pumpkin seeds!
7. Store in the fridge for up to 5 days or in the freezer for up to 3 months.