Wash and dry produce. Trim leek tips and root ends. Slice 2 cups leek whites and add to a large metal soup pot with 1 tablespoon coconut oil and cook over medium heat for 5 minutes. Peel and slice baby red potatoes, add to soup pot with ¼ teaspoon sea salt and cook, covered, for 5 minutes over medium heat.

Peel celeriac and dice 1 cup. Slice or dice 1 cup parsnip and 1 cup rutabaga. Add to soup pot with 1 tablespoon coconut oil and ¼ teaspoon sea salt. Stir and cook covered over medium heat for 10 minutes.

Peel ginger and mince. De-seed jalapeno and slice. Add ginger, jalapeno, cooked chicken breast and 4 cups water to the pot. Stir and cook, covered, over medium heat for 10 minutes. Stir in coconut manna, coconut milk, lemongrass powder and ¼ teaspoon sea salt. Stir well and cook, covered, over medium high heat for 5 minutes. Taste, adjust seasonings as desired. Reduce heat to medium, stir and cook, covered, for 10 minutes. Remove from heat and let soup rest for 5 minutes.

Slice lime into wedges. Remove cilantro leaves from stems. Remove mint leaves from stems. Ladle soup into bowls and serve with a sprinkle of cilantro leaves, torn mint leaves, a sprinkle of sesame seeds, a drizzle of sesame oil, a pinch of crushed flake finishing salt and a lime wedge.

Image and Recipe © 2016 The Intentional Minimalist