Veggie Soup

 3 Tablespoon olive oil

1 cup chopped sweet organic onion

2-1/2 Cups (3/4" cubed-peeled) Yukon potatoes

2-1/2 Cups (3/4" cubed-peeled) rutabaga

2 Cups (3/4" cubed-peeled) organic carrots

1-1/4 Cups (3/4" chopped-peeled) organic celery

3 Tablespoon chopped organic garlic

1 teaspoon of dried rosemary

1 Tablespoon of dried parsley flakes

3 Cups organic vegetable broth, or organic chicken broth, or beef broth

1 Cup filtered water

13.6 ounce can - Coconut cream, unsweetened coconut milk, or heavy whipping cream or half and half.

1/2 teaspoon freshly ground black pepper, to taste-may need more or less

1/4 teaspoon sea salt, to taste-may need more or less

INSTRUCTIONS

Heat the oil in a large Dutch oven or pot that you can cover, over medium heat.

Add the 1 cup of onions to your pan and cook until they are tender and golden brown. Be sure to occasionally stir, so the onions do not burn.

When the onions are golden brown, add the following:

2-1/2 cups of Yukon potatoes,

2-1/2 cups rutabaga,

2 cups organic carrots,

1-1/4 cup organic celery,

3 tablespoons organic garlic,

1 teaspoon of dried rosemary,

1 Tablespoon of dried parsley flakes,

3 cups organic broth of your choice,

1 cup filtered water

stir to combine, cover the pot and lower the heat to obtain a rapid simmer, continue to stir occasionally.

keep the pot covered until vegetables are fork-tender, this usually takes a good 20 minutes.

When the vegetables are fork-tender add the coconut cream, coconut milk, whipping cream, or the half and half, stir to combine.

Add salt and pepper to obtain your desired taste.

At this time you could thicken the liquid with a cornstarch slurry or you could blend a portion using a stick blender, or you could eat it as is.