Step 1

Heat the olive oil in a heavy-bottomed pot such as a Dutch oven and cook the onion, carrot and celery for 4-5 minutes over medium heat until slightly softened.

Step 2

Next, stir in the garlic, rosemary, thyme and chilli flakes. Continue to cook for another minute, stirring occasionally, until fragrant.

Step 3

Stir in the flour and cook for another minute. Add two ladles of stock and slowly whisk it in. Make sure you don't have any flour lumps.

Step 4

When the mixture is thick and smooth, start adding the rest of the stock. Stir to combine, then bring to a boil. Lower the heat and add the bay leaf and potatoes. Simmer for 20 minutes until the potatoes are fork-tender.

Step 5

Remove the bay leaf, stir in the coconut milk and parsley, then season to taste. Serve with extra parsley or chives on top.