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One thing I have become increasingly more aware of these past week are transitions. I don’t know if it is because I am in the middle of one myself, between college student and young professional. My nights are divided between senior year homework and job applications. Some transitions are good, like the transition we all...Read More


4 -6

Total time

55 minutes


Dinner, Lunch


  • 2 large red or gold potatoes
  • 1 cup unsweetened coconut milk
  • 3 tablespoons extra virgin olive oil
  • 1 leek ((white part only), halved and cut into 1/4 inch half-moons)
  • 2 carrots (, cut into small cubes)
  • 2 stalks celery (, cut into small cubes)
  • 1 zucchini (, cut into small cubes)
  • 1 yellow crookneck squash (, cut into small cubes)
  • 1 red pepper (, cut into small cubes)
  • 3 cloves garlic
  • ¼ cup brown rice flour ((white rice flour could work too))
  • 1 teaspoon oregano
  • 4 cups vegetable stock
  • 3 bay leaves
  • 1 cup corn kernels
  • ¼ cup roughly chopped flat leaf parsley
  • salt
  • pepper


  1. In a medium pot bring 4 cups of water and one tablespoon kosher salt to a boil. Peel one potato and cut it into large cubes. Once the water begins to boil add in the potato. Simmer for 7-10 minutes until the potato is fork tender. Drain off the water and mash the potato. Stir in the coconut milk and set aside.
  2. Dice the second potato into small cubes and set aside.
  3. Heat the olive oil in a large Dutch oven or soup pot. Add in the leeks and sauté for 5-7 minutes until the leeks are tender and almost transparent. Add in the carrots, celery, and second diced potato. Add in a pinch of salt and sauté for 5-7 more minutes. Next, add in the zucchini, yellow squash, and red pepper with another pinch of salt and sauté for 3-5 minutes until all of the vegetables have started to soften. Add in the garlic and sauté for 1 minute until the garlic is fragrant.
  4. Next add in the rice flour and oregano. Stir in the flour so that all of the vegetables are coated with the flour. Cook for an additional minute or two to cook out the raw flour taste. Add in the vegetable stock, mashed potato and coconut milk mixture, three bay leaves, and corn. Bring the mixture to a simmer and cook, covered, for 10-15 minutes to bring all of the flavors together. Remove the soup from the heat and stir in the parsley. Serve.
  5. View the recipe instructions at Catching Seeds

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