This soup has a bit of a summery feel to it, due to the zesty lime and of course the coconut. It is so cleansing and is a really happy soup. My children love it as well.
Cooking time: 30 minutes
Dollop of coconut oil
1 onion finely chopped
2 garlic cloves, finely chopped or crushed
Thumb size piece of ginger, finely chopped
3-4 sweet potatoes, peeled and roughly chopped
600 ml vegetable stock or chicken if you like meat
400g can coconut milk
3-4 handfuls of spinach
Can of white kidney beans/ haricot beans
Salt and pepper
Heat the dollop of coconut oil over a low heat, then add the onions, garlic, ginger and rind from the lime. Stir occasionally for 5 minutes until the onion is softened.
Add the sweet potato and cook for another 5 minutes.
Add the stock, coconut milk, lime juice and season.
Simmer gently for 15 minutes until the potatoes are cooked.
Put in a blender, if you’re serving to children blend the spinach aswell. But if you’re not add the spinach afterwards.
For extra goodness add some white beans of your choice, after blending.