Have you started your taxes?

At the very top of my Sticky Note on my laptop's homepage it says in large letters: DO TAXES!  It's said that for a while now.  I'm a skilled procrastinator, and my mind shifts into neutral when I scan my To Do list every morning.  But today is my self-imposed absolute deadline for getting to them, so I've started opening folders and laying piles around my desk.  I got out my calculator and rearranged the piles.  

I'll reward myself with the last bowl of this unusual soup.  It makes mid-winter vegetables seem positively springish.  It's adapted from a recipe from cannelle et vanille and I've noted my changes in orange.  I loved this.  It was really flavorful and refreshing.  We ate it for dinner with chunks of sprouted wheat bread from Ceres Bakery, and the hearty bread was a nice contrast to the lightness of the soup. Soup and bread is such an elemental combination....plus it's an excuse to visit some of our amazing local bakeries.
Everything is cut in small uniformly sized cubes or slices so not only is it quick cooking, but it looks pretty, too.  I can imagine lots of variations.  

2 Tbs olive oil
1 leek, washed and sliced
1 clove garlic, minced
1/2 fennel bulb, diced
2 parsnips, peeled and diced
2 cups chicken stock
1 13 oz can coconut milk
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 pound salmon, cut into chunks

juice of 1/2 a lime

2 tbsp chopped fresh mint
Microgreens as garnish (optional)
 
Heat the olive oil and cook the leek, garlic and fennel for about 5 minutes until tender. Do not let them get brown. Add the diced parsnips, 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. Add the lime juice and mint.  Adjust seasoning.

This is a winner.  Quick and easy, and the coconut/chicken broth base is a nice change.  I'm going to make coconut milk a grocery staple from now on.  Every time I open a can it's a different consistency.  This one was completely solidified.  It was so fluffy and melts instantly in the pan into a pale translucent broth.  I'm not sure about how healthy it is, I'll have to look it up.  I just saw a recipe for Brazilian Chicken with Coconut Milk...I'm going to try that next...