Ingredients
- 10 parsley sprigs (chopped)
- 3 potatoes (diced)
- 2 carrots (diced)
- 1 onion (chopped)
- 1 bay leaf
- 1,200 ml water
- 525 gr tomatoes
- 36 gr nutritional yeast
- 12 gr wakami sea vegetable
- 5 ml olive oil
- 3 gr salt
- 2 gr thyme
- 1 gr pepper
- 1 slice celery stalk (sliced)
cook for 20 minutes more or until the potatoes are tender but not mushy. Wakami adds a seafood flavor. Crumble the soup crackers into the chowder and serve hot. Note. Remove the bay leaf before serving. The High Road to Health, Lindsay Wagner and Ariane Spade MM by DEEANNE
