WHITE BEAN, SWEET POTATO AND TURMERIC SOUP 

Yield: 2-3 servings | Prep time: 15 minutes | Cook time: 20 minutes 

Ingredients

• 1 & 1/2 cups peeled and cubed sweet potato
• 1/2 an onion, peeled
• 1 inch piece of ginger, peeled
• 3 garlic cloves, peeled
• 1 lemongrass stalk, roughly chopped
• 1 bok choy or pak choy bulb, roughly chopped
• 1 teaspoon coconut oil
• 1/4 teaspoon turmeric powder
• 2 cups vegetable broth
• 1 can coconut milk
• 2 cups thinly cut white button mushrooms
• 1 tablespoon lime juice
• 3 tablespoons soy sauce (tamari soy sauce for the GF version)
• 1 & 1/2 cups cooked white cannellini beans
• A handful of fresh cilantro

Directions

1. In a food processor, process the onion, ginger, garlic and lemongrass until very fine (you can also chop these by hand but do it as finely as possible).

2. Heat a pot on medium heat, melt the coconut oil, and add the vegetables from the food processor. Sweat these in the coconut oil for 5 minutes for them to release all their juices and aroma.

3. Add the turmeric powder and stir, add the vegetable broth, coconut milk and stir.

4. Add the mushrooms and sweet potato cubes, the lime juice and soy sauce. Raise the heat and bring the soup up to a boil. Let the soup simmer for 10 minutes or until the sweet potato cubes are tender.

5. Add the white cannellini beans and stir, cook for 3 more minutes for the flavors to get incorporated.

6. Add the bok choy and cook for the final 2 minutes.

7. Taste and adjust the seasoning if needed, serve in bowls topped with fresh cilantro and enjoy!