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.