• 2 tbsp coconut oil
  • 2 leeks, chopped thinly
  • ½ cup yellow onion, diced
  • 1 cup mushrooms, chopped
  • 1 sweet potato, peeled and diced
  • 1 can 14 oz coconut milk
  • 2 cups vegetable broth, homemade or sodium-free
  • ¼ tsp black pepper
  • 2 tbsp fresh green onions, finely chopped
  1. Warm the coconut oil in a large stainless steel pot set over medium heat. Add the chopped leeks and onions and cook until translucent, about 5 minutes.
  2. Mix in the mushrooms and sauté a few minutes more, until soft. Add a splash of water if the veggies seem dry.
  3. Next, add the diced sweet potatoes, coconut milk, broth, and black pepper. Increase the heat and bring to a boil, then reduce to low and simmer for 10 minutes.
  4. Once the sweet potatoes are soft, use an immersion blender to blend the soup until smooth or chunky -- however you prefer.
  5. Ladle the soup into bowls and garnish with green onions. Enjoy!