4 cups water and 2 vegan bouillon cubes or 4 cups of veggie stock
1 bunch fresh parseley (finely chopped)
5-6 large red chard leaves (finely chopped)
4 medium red potatoes (cubed)
7 small or 2 large leaks (chopped, be sure to cut off the stems)
11 oz Coconut Milk (I used the So Delicious Dairy Free culinary coconut milk)
Add all ingredients exept for the coconut milk into a medium size pot and bring to a simmer, stirring every 10-15 minutes. Check the potatoes for softness (about 40 minutes) and stir in the coconut milk. Continue to simmer on low for 10 minutes. Allow to cool slightly and serve. Enjoy! Makes 3-4 Servings.