Recipe Instructions:
4 cups water
8 cups (~2 litres) coconut water, divided
3 medium white or yellow onions, peeled and quartered
4 medium potatoes, peeled and cut into 1 1/2-inch chunks (we especially like starchy Russets for this)
2 medium carrots, peeled and cut into chunks
2 medium tomatoes, quartered (drained canned tomatoes are fine)
2 teaspoons salt, or to taste
1 teaspoon crushed white peppercorn, or to taste
Directions
In a deep pot, combine the water, half of the coconut water (4 cups), and salt. Bring this to a boil, then turn it down to a simmer.
Add the onions and potatoes into the pot, and let it simmer on very low heat, uncovered, for 30 minutes. Then, add in the carrots and tomatoes, and let it simmer for a further 20 to 30 minutes. The vegetables should all be close to falling apart at this point, which is perfect; it really adds to that heart-warming, rustic texture of soup that we just love!
Add in the crushed peppercorns and the rest of the coconut water, and bring the soup to a final boil. Season to taste with salt, and serve piping hot.
Let your heart and soul be full!
