Ingredients:
6 potatoes, peeled and diced
1 cup chopped onion
2 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cups veggie broth
1/2 teaspoon dried basil
1 teaspoon dried parsley flakes (2 tsp fresh)
1 teaspoon thyme
1 teaspoon salt, or to taste
1/2 teaspoon pepper
1/4 cup all-purpose gluten free flour or whole wheat flour
1 1/4 cups unsweetened plant milk
Directions:
Combine first potatoes, chopped onion, carrots, celery, veggie broth, basil, parsley, salt, and pepper in a slow cooker.
Cover and cook on HIGH for 3 hours, or until vegetables are tender.
Stir together flour and plant milk and stir into soup. Just heat till it’s almost boiling. Once it starts to bubble a little, turn off heat and serve.
If you don’t have a crock pot or slow cooker, you can heat a tablespoon of olive oil in a pot and add your veggies. Cook until they are slightly tender, then add all ingredients except the flour and plant milk. Bring the soup to a boil, then simmer until the potatoes are tender. Once the potatoes are tender, mix the flour and plant milk and stir into the soup as advised above.