Brazil Nut Free Leek and Sweet Potato Soup
Total time50 min
Prep time15 min
Cook time35 min
4.8(14)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 3 large leeks (white and light-green parts only), halved lengthwise and thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- 1½ lb sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tbsp coconut milk, for drizzling (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and salt, and cook, stirring occasionally, until the leeks are fully softened and beginning to turn golden at the edges, about 10–12 minutes.
- 2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute.
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