1 Tbs. coconut oil
2 leeks, white parts only, sliced (1 1/2 C)
1 1/2 lb. parsnips, peeled and cut into 1/2″ rounds (3 3/4 C)
2 very ripe pears, peeled cored and diced ( 2 C)
1/4 tsp. ground nutmeg
1/8 tsp. cayenne
1 qt. low-sodium vegetable broth
3 Tbs. almond butter (I used sunflower butter)
1 Tbs. pure maple syrup (Agave will work)
Chopped parsley leaves for garnish
Freshly cracked black pepper for seasoning
Heat coconut oil in medium saucepan over medium heat. Add leeks and saute about 4 minutes or until translucent.
Add parsnips, pears, nutmeg, cayenne and cook about 2 minutes or until all vegetables are glistening.
Add broth and 3 cups of water and season with salt and pepper.
Bring to a simmer, reduce heat to medium-low partially covered for 25 minutes.
Blend soup in blender or food processor until smooth. Add nut butter and syrup or agave. Check seasoning and garnish.