Leafy Green Sweet Potato Soup

This recipe is gluten free, oil free, whole food, plant based, vegan


3 large sweet potatoes

2 cups chopped collard greens

1 cup spinach

1 cup arugula

2 cups diced carrots

1 celery heart

1 large sweet yellow onion

1 large can coconut milk

Seasonings: salt, pepper, thyme, sage, onion powder, garlic powder


Wash, peel, and chop vegetables. Add to slow cooker. Season to taste. Cover vegetables and greens with water. Cook on high 6 – 8 hours. Stir in coconut milk approximately 30 minutes before serving.

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