Yield: 6 Medium sized servings

Ingredients:

• 3 Tablespoons extra virgin olive oil
• 1 1/2  cups  coarsely chopped leek (about 1 large)
• 1/2  cup  finely chopped celery
• 1/2  cup  finely chopped yellow bell pepper
• 2  cups  coconut milk
• 3  tablespoons  whole wheat flour
• 3  cups Low-sodium vegetable broth (Make home made see my recipe or organic store bought ok)
• 2  cups  fresh organic corn – 3-4 ears
• 2  pounds cubed peeled red potato
• 1  teaspoon  sea salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  finely chopped fresh organic parsley
• 3  tablespoons  chopped fresh organic chives

Directions:

Heat oil in a large pan on medium heat. Add leek, celery, and bell pepper; cook until tender (about 3 minutes), stirring frequently. Combine coconut milk and flour in a small bowl.  Whisk stirring continuously. Slowly add coconut milk mixture, stirring throughout. Stir in broth, corn, potatoes, sea salt, and freshly ground black pepper, and bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are tender. Let cool.  Serve and top with fresh chopped organic parsley and chives.

Toppings:

Add an extra zip to your soup when you add a little mild or hot sauce to it for a spicier version.