In large stockpot, melt coconut oil over medium heat. Once melted, add potato, parsnips and broccoli. Season with salt and pepper. Saute veggies until broccoli is bright green and root veggies soften a bit (about 5 minutes.) Add garlic and jalapeno, cook for another few minutes until it becomes fragrant. Next, add rice wine vinegar and broth. Season with salt and pepper. Bring pot to a boil, lower heat and simmer for 20 minutes. Remove pot from heat, using an immersion blender combine all ingredients until smooth. Return to low heat and slowly stir in hot sauce and then coconut milk. Season again. Cook for another 10 minutes on low heat.
*The key to really bring out the flavor of each layer is to make sure you season each layer.*