Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper and lay out the puff pastry sheet.

Using a three-inch flower cookie cutter, gently cut out flowers and spread them out on the parchment paper. Brush each flower with egg and bake for about 10 minutes, until golden brown. Let cool and set aside. Can make in advance and keep in an airtight container in the freezer and thaw when ready to use. Yields about nine to 10 flowers.

Put the diced potato into a medium saucepan, cover with water, bring to a boil, then reduce to a medium flame for 10 to 15 minutes until softened but not mushy.

Meanwhile, in a soup pot, heat one to two tablespoons avocado oil, add onion and carrot and sauté until onion is translucent, about five minutes.

On a low flame, add in the flour and stir; add the remaining one tablespoon avocado oil and stir for 30 seconds.

Add the chicken broth, almond milk, salt, and pepper and mix well. Bring to a boil and reduce to a simmer for two minutes.

Add in the chicken, frozen peas, frozen corn kernels, and cooked potatoes. Continue to simmer until vegetables are heated through.

Sprinkle parsley to garnish when ready to serve and place one or two flowers on top.