Creamy Potato Soup

Stick cloves into the onion. Then use a piece of string to firmly tie the onion, bay leaves, thyme and rosemary together. (This is called a bouquet garni.)

Put stock in a large pot and add tarragon, garlic and bouquet garni. Bring to a boil then lower heat to a simmer. Lightly simmer stock with herbs and aromatics for 10–15 minutes.

Use a pair of tongs to remove the bouquet garni, then add potatoes. Once again, bring stock back to a boil, then back down to a simmer. Cook potatoes for another 10–15 minutes until cooked through. You should be able to insert a small knife through a piece of potato with no resistance.

Once potatoes are cooked, use a hand blender to blend potatoes until smooth. Once the soup is blended, add ground cumin, paprika and ground coriander and stir through.

Add coconut cream, then lightly simmer the soup for 10 more minutes.

Season to taste with salt and pepper (be careful with the salt) and serve with the bread. Enjoy!