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Ingredients
- 2 tsp Extra Virgin Olive Oil
- 1/2 Yellow Onion diced
- 2 Celery stalk diced
- 2 Garlic Cloves crushed
- 2 C Chicken Stock
- 1.5 lbs Yukon Gold Potatoes cubed
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Crushed Red Pepper
- 1/4 tsp Dried Thyme
- 2 Yellow Bell Pepper chopped
- 1 C Canned Coconut Milk
- 1/4 C Fresh Parsley finely chopped
- 1 Green Onion thinly sliced diagonally
Ingredients
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Instructions
- In a Dutch Oven over Medium heat cook the Oil, Onions, Celery and Garlic until soft. About 7-10 minutes
- Add the Chicken Stock, Yukon Gold Potatoes, Yellow Bell Peppers, Salt, Black Pepper, Crushed Red Pepper and Dried Thyme. Bring to a boil then reduce heat to a simmer and cover. Allow to cook for 20 minutes.
- Puree with an Immersion Blender then add the Coconut Milk and blend it again to fully mix the Soup
- Serve garnished with the chopped Parsley and Green Onion
Recipe Notes
For a variation. Substitute a whole Red Onion for the Yellow Onion and use Red Bell in place of the Yellow Bell.
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