4 cups water
2 tablespoons corn starch
2 tablespoons tapioca flour
2 tablespoons potato flour
3 tablespoons cold pressed olive oil
16 oz. corn kernels
2 potatoes, peeled, sliced small
2 cups rice milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon vegetable soup powder
1 teaspoon parsley
1 teaspoon basil
Mix corn starch, tapioca flour, and potato four with cold
water. Add remaining ingredients. Bring to a boil. Lower
heat, cover, and simmer for 1 hour.
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