Creamy Potato & Roasted Garlic Soup

INGREDIENTS

• 2 Tbsp. coconut oil
• 1-1/2#- potatoes, scrubbed, peeled and diced
• 1/2#- parsnips, peeled and diced
• 1 each- leek-(white part),diced or onion
• 2 each- celery, stalks, minced
• 2 heads-roasted garlic
• 8 cups- vegetable or chicken stock
• 1 cup- plain yoghurt, organic cream or silken tofu
• dash- nutmeg, ground
• 1/2 tsp salt & pepper
• 1/4 bunch- fresh parsley leaves, minced

• In a large soup pot heat oil over medium heat.
• Saute leeks and celery until softened but not browned.  Add potatoes, parsnips and toss to coat with oil. Add stock and bring to a boil, turn down heat to a simmer.  Add salt, pepper and nutmeg.
• Simmer soup for about 30-40 minutes until potatoes are soft.  Add prepared roasted garlic cloves with skins removed.
• Place soup in blender in batches and blend until it is creamy, along with yoghurt, cream of silken tofu.
• After all of the soup has been blended, return it to the soup pot and taste.  Adjust seasonings as necessary. 
• Garnish soup with chopped parsley on top
• this soup is delicious with leftover bits of cooked fish such as cod or salmon added to it.