Winter Greens & Coconut Soup
Winter Greens & Coconut Soup
serves cooks in 45 minutes difficulty one

When I moved across the pond to Chicago everybody warned me about the early winters and the terribly cold weather, but nothing could have prepared me for the sudden drop in temperature last week. With the feeling of being on the brink of frost bite walking to the grocery store, soup (and my parka) has become my new best friend! This winter, greens and coconut soup is the perfect comfort food for the cold weather, it’s full of immune boosting goodness so is perfect for keeping the common cold at bay too! Served with some crispy gluten free sourdough – this meal is heaven.

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The Ingredients

4 sweet potatoes

2 leeks

4-8 large handfuls of spinach (add as much or as little as you have on hand)

1/4 cup coconut milk

1.5 litres vegetable stock

S&P to taste

Method

Preheat your oven to 190 degrees celcius (350F).

Start by peeling the sweet potatoes and cutting them into bite sized cubes. Chop the leeks into large chunks.

Place both on a roasting tray with a drizzle of olive oil and roast for 25 minutes/ until soft.

Add to your blender with the spinach and whizz until smooth. Pour into a pan and place over the heat until desired temperature.

Top Tip: Add a sprinkle of my favourite Punch Foods spicy superseeds for maximum enjoyment!

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