Make sure your Parsnip (4), Sweet Potato (1), and Onion (1 cup) are peeled and sliced or chopped.
Place veggies in crock pot with Chicken Broth (1 1/2 cup), Fresh Basil Leaf (4), Garlic (4 clove), Olive Oil (1 tablespoon), Sea Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon).
Cover and place on high for 2 hours or until vegetables are tender.
Next add Almond Milk (10 ounce). Blend with hand blender until all is pureed and creamy.
Add in the rest of your ingredients. Diced Smoked Ham (8 ounce), Potato Starch (2 tablespoon), Coconut Aminos (2 tablespoon), Salt (to taste), Ground Black Pepper (to taste) and any other seasoning of choice. Mix again.
Place on low for another hour. When creamy and fragrant, it's ready to serve.
Serve into bowls and drizzle a little Olive Oil (1 tablespoon), Coconut Cream (to taste), Fresh Herbs (to taste) and Parmesan Cheese (to taste) over each bowl. Serve and enjoy!