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Categories:
coconut oil yellow onion garlic sweet potatoes thyme cayenne pepper full-fat coconut milk beans quinoa spinach vegetable broth red pepper salt
Viewed: 54 - Published at: 2 years agoIngredients
- 1 tablespoon coconut oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 large sweet potatoes or 2 small sweet potatoes, cut into 1/4 inch chunks
- 1 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1 (15 ounce) can full fat coconut milk
- 1 1/2 cups cooked navy beans, if canned rinsed and drained (or any white bean of your choice)
- 1/2 cup dry quinoa
- 4 cups spinach
- 6 -8 cups low sodium vegetable broth
- crushed red pepper flakes
- salt and pepper
Method
- Heat the coconut oil in a large soup pot over medium heat. Add the onion and saute for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes.
- Add 6 cups of vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
- Stir in coconut milk and spinach. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.
- Use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go!
