Google+ Allergy-Free Vintage Cookery: Ham & Potato Soup (GF, DF, Egg Free)


Wednesday, April 18, 2012

Ham & Potato Soup (GF, DF, Egg Free)

Easter Leftovers Soup
Looking for something fun to do with your leftover ham?  This rich and buttery soup (made without dairy) will hit the spot.  The tiny new potatoes get so creamy when they're cooked, the ham adds just the right amount of saltiness, and the parsley keeps the broth from getting boring.  The addition of coconut oil mimics the fat that butter would have brought to the table, and it will make your kitchen will smell delicious as well!

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. 

1 comment:

  1. Sounds wonderful, and we have some leftover ham waiting to be eaten!