|Easter Leftovers Soup|
Ham & Potato Soup
3 cups veggie broth (or chicken broth)
2 cups rice milk
2 Tbsp coconut oil
2 cups diced ham
3 cups red new potatoes, halved or quartered
1/2 cup diced onion (or 1 Tbsp dried minced onion)
1/2 cup flat leaf parsley, chopped
salt to taste
Combine all ingredients in a large stock pot. Bring to a boil, then simmer for about 10 minutes, or until potatoes are soft. Serve warm.
Shared with Pennywise Platter at The Nourishing Gourmet and Whole Food Wednesday at Beyond the Peel and Allergy Free Friday with Cybele Pascal.