Chunky Creamy Vegetable Soup

It's called air conditioning folks! Or, better yet, it's those amazing heat pumps you've all heard of!  

Seriously.  It was gross hot out. Kind of made me miss winter.  So, yes, we stayed indoors most of the day and made soup.... :)

Total Time: 30 minutes

Ingredients:
Oil for cooking - I've gotten used to using coconut oil for everything now! 
1 onion, chopped
1 large sweet potato, chopped bite-size
2 medium potatoes, chopped bite-size
2 medium parsnip, peeled and chopped bite-size
2 medium carrots, peeled and chopped bite-size (carrots missing here... still tasted great without though - just goes to show, use whatever you have)
2 cloves garlic, minced OR as I did tonight, large bunch of garlic scapes finely chopped
Vegetable stock, enough to fill up just to cover veggies (varies on the amount of veggies - usually 2-4 cups)
2 tsp-ish each: cumin, ginger, summer savoury
1 tsp-ish each: sea salt, pepper, cinnamon, paprika
optional: 1 cup more/less of coconut milk (gives it a creamier texture and taste (could any kind)
optional: green onion on top!

What to do:
1) Heat oil over medium heat.  Add onion and half garlic scapes if using them. 
2) Keep medium heat on and add veggies.  Stir around.  Add a splash or two of stock.  Stir and scrape flavours from the bottom of the pot. Once well incorporated, add rest of stock, spices and coconut milk, if using.  You just want to barely cover the veggies.  Too much and you'll have a watery soup, not creamy. 
3)Bring to a boil and let simmer for 10 minutes or so, until veggies are soft enough to each (pierce with a fork or just try one!)
4) Once veggies are soft enough to eat, use an immersion blender to half blend the soup. Or, transfer half of the soup to a blender, blend up, and return back to the pot.  Stir together so it is chunky and creamy.  Devour with crusty warm bread or crackers. Yum.