Reprinted from Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients. Copyright © 2017 by Sarah Britton. Photographs copyright © 2017 by Sarah Britton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Deep Detox Cilantro, Spinach, and Sweet Potato Soup
SERVES
4PREP TIME
10 minCOOK TIME
25 minIngredients
1 tablespoon coconut oil
2 medium yellow onions, chopped
1 teaspoon fine sea salt
4 to 5 garlic cloves, minced (to suit your taste)
2 medium-large sweet potatoes, scrubbed and cut into 1-inch / 2.5cm cubes
3 cups / 750ml water
2 firmly packed cups / 50g fresh baby spinach
2 cups / 60g fresh cilantro leaves and tender stems
1 tablespoon freshly squeezed lemon juice
1 pinch to ¼ teaspoon cayenne pepper
Directions
-
In a large stockpot, melt the coconut oil over medium heat. Add the onions and salt, stir to coat, and cook until onions have softened, 5 to 7 minutes. Add the garlic, stir, and cook 1 minute more. Add the sweet potatoes and water. Bring the soup to a boil, then reduce the heat to low and simmer until the sweet potatoes are tender, 12 to 15 minutes.
-
Transfer the soup to a blender. Blend on high until smooth, then add the spinach, cilantro, lemon, and cayenne. Season with salt. Store cooled leftovers in the fridge for up to 3 days.
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Good food brings people together.
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