Reminded me so much of Dean’s Kitchen in #Okinawa
... their veggie soup was my inspo behind this creamy potato, cabbage, carrot, onion, garlic celery + coconut milk soup. I still miss all the sweet #cafes
in Japan. They were one of my absolute favorite things about living there. I absorbed just so much about wellness. #takemeback
And yes on occasion I eat potatoes! 🥔They are SO grounding🧘🏼♀️, and the skin full of nutrients. I used 4-5 small red potatoes for this soup.
You can see this in my stories too... but I added all the chopped veggies into the slow cooker + broth, + truffle sea salt & pepper + a drizzle of high quality olive oil. Let everything cook down, 4 hours at least. In batches, purée blender/food processor. Back to the pot and add in a cup of coconut milk, adding salt/pepper/garlic powder to taste. Optional: bacon, which I did add in some turkey bacon to mine. Serve with homemade grain free bread @bobsredmill
(see my stories)