Taylor's Veggie-Spud Soup
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.