Restoring Your Health

Sweet Potato Spinach Coconut Lime Soup



This is my absolute favorite soup to make once the temperature drops. The lime fuses all the flavors together so definitely do not omit the lime!


INGREDIENTS

• 1 tablespoon coconut oil

• 1/2 cup red onion, chopped (1/2 of an onion)

• 2-3 medium cloves of garlic, crushed

• ½ red chili pepper or a good pinch of hot red pepper flakes (I prefer the flakes because you have more control over how spicy you want it)

• 2-3 sweet potatoes, peeled and cut into 1-inch cubes

• 2 red bell peppers, deseeded & chopped

• 1 large zucchini, chopped into thick chunks

• 2 teaspoons ground turmeric

• 1 can | 14 oz coconut milk

• 4 cups | 32 oz or 1 box organic vegetable broth (I use Pacific—it’s the cleanest)

• 2+ big handfuls spinach

• ½ fresh lime per bowl of soup

• 1/2 teaspoon Himalayan pink sea salt or to taste

• chopped cilantro, optional


I’m not eating beans, but an option is to omit the zucchini and add a box of organic cannellini beans. I love the combination above, but some people need the beans to feel full. My body has adapted to eating merely fruits and vegetables and if this is a goal, go ahead and add the beans and the next time, add only half until you feel like you can make this sans beans. Beans aren’t bad for you, but they don’t have the nutritional value you get from other plants.


INSTRUCTIONS

1. Heat the coconut oil in a large, heavy pot (Le Creuset or Staub are the cleanest) over medium heat. When the oil is hot add the chopped onion. Cook until translucent--about 5 minutes. Add the garlic and chili pepper. Stir and cook until fragrant (about 30 seconds). Keep stirring to avoid burning.



2. Add the sweet potato, red bell pepper, zucchini, and turmeric to the pot & stir coating veggies.




3. Add the entire can of coconut milk and the vegetable broth. Mix everything, add salt (I use only a pinch because I rarely use salt so taste according to your palate) place the lid on top, and bring to a boil. Lower the heat and simmer. Cook until the potatoes are just tender, about 15 minutes.



4. Add spinach, stir and let spinach wilt.**if you are using cannellini beans, add them now

5. Taste and add more salt if you feel it needs it.



6. Serve in bowls, add ½ fresh lime to each serving with the option of adding some cut fresh cilantro.



7. ENJOY!

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