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Categories:Viewed: 37 - Published at: 8 years ago
Ingredients
- 2 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
- 8 oz salmon, cut into chunks
- Microgreens as garnish (optional)
Method
- 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
