| 10 | 30 | 250 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 3/4 medium | Yellow onion (roughly chopped) |
| 2 medium | Carrots (roughly chopped) |
| 3 medium stalk(s) | Celery (roughly chopped) |
| 4 clove(s) | Garlic (minced) |
| 4 medium | Russet potato (roughly chopped) |
| 1 tbsp | Olive Oil, Extra Virgin (optional or avocado oil) |
| 4 cup | Vegetable stock/broth, low sodium |
| 227 gm | Coconut milk, sweetened (can) |
| 1 tsp | Sea salt, fine (to taste) |
| 1/4 cup | Parsley, fresh (for garnish) |
Heat a large pot over medium heat, and add oil if using
Add the celery, carrots, garlic and onions and saute until slightly softened
Add the potatoes and broth. Cover and simmer for 20 minutes until the potatoes are tender
Blend all of the soup, part of the soup (to thicken it) or don't blend at all depending on your family's preferences. (If you are not blending, I would chop everything smaller.)
Add coconut milk, then salt to taste. Garnish with parsley.
| Vegetables | 2.4 |
