Courtney has served this soup several times during my bi-annual brain weekends in Crescent City. It always tastes exactly the same and I look forward to more than one bowl full!

Ingredients

  • 2 cups water
  • 4 cups scrubbed (or peeled) diced potatoes
  • 1 cup chopped onions
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 2 Tbsp chicken-like seasoning
  • 1 tsp garlic, minced
  • 1 tsp coconut oil
  • 1 tsp sea salt
  • 1 tsp dried parsley
  • 2 cups almond milk

Preparation

Place all ingredients (except almond milk) in a saucepan. Bring to a boil, then turn heat to low and simmer until ingredients reach desired softness.

Add almond milk. When heated through, soup is ready to serve.

Serving

Ladle into soup bowls and enjoy.