2Celery stalks, cut into slices, or diceduse the leaves too!
2Potatoes, peeled and cut into 1 inch pieces
5cupsChicken Broth-Gluten Freeyou can add more or less, depending on the creaminess you want
1canCoconut milk, USE THE SOLID CREAM ONLYdiscard the thin coconut milk under the cream
1tspThyme
Salt & Pepper to taste
Instructions
Add Olive Oil in a Soup Pot and warm over medium heat
Add Onions, Carrots and Celery to oil and cook for 6 minutes or until onions and vegetables soften, stirring often
Add Broth to the Vegetables, scrap bottom if needed
Add the Potatoes and Thyme and cook until the Potatoes and other vegetables are soft, around 20 minutes
Add the Turkey Meat (should be seasoned with salt & pepper) and the Thick Cream of Coconut Milk (be careful when you open the can, gently scoop out just the thick cream that has settled on the top of the can) to the soup, Heat another 10 minutes
Add Salt & Pepper to taste
Notes
This is a great soup on a cold, rainy day. It's healthy (no noodles), creamy (not dairy) and delicious. Enjoy!