4 potatoes, quartered
2 carrots, chopped
2 stalks of Celery, chopped
1 onion, diced
1 TBSP minced garlic
1 tsp salt
4 cups vegetable broth
3 TBSP refined coconut oil, melted
3 TBSP four
1 heaping TBSP dried parsley
1 tsp ground black pepper


Add potatoes, carrots, celery, onion, garlic and salt to a large soup pot.  Add vegetable broth and bring to a boil.  Reduce to a simmer and cook until vegetables are soft, about 30 minutes.  Mash potatoes to create bite size pieces.  In a small glass bowl, melt coconut oil.  Add flour, parsley, and black pepper to melted coconut oil and mix with a fork.  Add to soup pot and stir over medium heat until thick and bubbly, about 5 minutes.  Enjoy!  



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