Tarragon Potato Soup (Vegan)


When you need a starter dish, an entire meal, an immunity booster or just something to warm you after a day of cold-weather fun, this is just what you need.

3 Tablespoons Organic Coconut Oil
2 pounds yellow potatoes
1 leek, white section
3 large carrots
1 large onion
8-10 cloves of garlic
2 celery stalks
1 teaspoon dried tarragon or 1 T fresh
1 Tablespoon Sea Salt
2 teaspoons (or more) freshly cracked black pepper
1 cup parsley, split
12 cups filtered water

Slice carrots and leek, coarsely chop potatoes, celery, onion and garlic.
Heat coconut oil over medium in large pot. Add onion, leek and garlic and stir until well softened.
Add carrots, potatoes and celery and stir until well blended and aromatic.
Add seasonings, water and half of the parsley.
Reduce to simmer and cook for 30-90 minutes.  Using a hand wand blender or potato masher, blend about half the contents into a puree, leaving half of the veggies whole (optional).
Stir in the rest of the parsley and serve! Serves 8

(adapted from Papa’s Potato Soup, Chocolatree, Sedona)


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