Spicy Roasted Parsnip and sunchoke Soup

8 Sunchokes (approx. 4 1/2 cups) rinsed and scrubbed clean (peeling is not necessary)

2 Medium sized parsnips

4 Tbs olive oil

3 Garlic cloves

1 Tsp Salt

1/2 Tsp ground black pepper

3/4 Tsp Ground cayenne

3/4 Tsp Paprika

2 Leeks sliced thinly (whites only)

3 Cups vegetable stock

1 Can of coconut milk (full fat or light is your choice)

Preheat oven to 375 degrees Fareinheight. Clean and pat dry sunchokes and parsnips and chop into 1” pieces (don’t worry they will look uneven). On a parchment lined baking sheet mix sunchokes/parsnips along with 2 tbs. olive oil, garlic and the seasonings (salt through paprika). Spread out on baking sheet and place in preheated oven for 40 minutes. When the vegetables are almost done roasting in a large soup pot or dutch oven on medium heat add 2 tbs olive oil and leeks. Sauté for 3-4 minutes until lightly browned. Add vegetable stock, coconut milk and roasted vegetables and let simmer for a few minutes to incorporate the flavours. Take off heat and let cool for a few minutes. Using an immersion blender or working in batches in a blender blend soup until smooth. This Sunchoke soup can be served topped with our Cilantro Mint Sauce. Serves 4 as a main or 6 as a starter and can be stored in the fridge for up to 5 days.