Coconut & Sweet Potato Soup

I adapted this recipe from my favorite food educator Lauren Nixon!


1 can coconut milk


1 medium sweet potatoes, cut in one inch chunks

1 handful mushrooms

½ can green beans

1 bay leaf

1 can chick peas, washed

Cumin, Tamari, Tumeric, and Salt to taste



Bring coconut milk, bay leaf, and spices to a quick boil then immediately lower heat add sweet potatoes, chick peas, and dash of honey. Simmer until potatoes cooked then add mushrooms and green beans. Enjoy.