Potato, Corn & Parsley Soup
Can of Creamed Sweet Corn (I use non-dairy kind) or fresh sweet corn right off the cob, along with 8-16 oz water
Cubed potatoes (canned or fresh—amount depends on however dense a soup you like)
Minced fresh parsley (to your liking)–dried parsley works, too
Sprinkle with pink Himalayan salt (a little goes a long way)
Bring to a boil and then simmer until potatoes are cooked/warm all the way through
Mmm-mmmmm! ENJOY!!
Serves 4-6, depending the size portion you choose
