Ingredients: 

• 1 large leek

• 1 fennel bulb

• 1 red onion

• 3 cloves of garlic

• 4 peeled parsnips

• 4 potatoes

• 2 carrots

• 1 large orange sweet potato

• 1/4 teaspoon of chili

• A generous pinch of salt (approx. 2 tsp)

   

  Cashew milk:1/2 cup of cashews with 1 1/2 cups of water blended until very smooth. For a lower fat version use soy milk.

   

  Finishing ingredients:

•  2 cups of water

• 1 tsp of dulse flakes or granules.

• Juice of 1/2 a lemon

• a handful of chopped parsley

• 1 tin of creamed corn

• Salt and pepper to taste.

Instructions:

1. Use a splash of water to cook the sliced ingredients from leeks to the salt) in order they are listed in your instant pot on the sauté setting or on the stove over medium heat.

2. Keep adding splashes of water as they cook, but don’t worry if there is a slight browning of the veggies as this is ideal.

3. Once the veggies are soft add cashew milk, lemon, chopped parsley and creamed corn. Add water until it reaches your desired consistency and salt and pepper to taste.