Yield: 5 cups
Ingredients
1 Tbsp coconut oil
1/2 each yellow onion, diced small
2 ribs celery, diced small
2 cloves garlic, minced
1 tsp ginger, minced
2 cups Okinawa purple sweet potatoes, peeled and diced large
2 tsp nutritional yeast
1 pinch chile flakes
1 1/2 cups water (roughly)
TT salt & black pepper
1 -14 ooz. can coconut milk, Arroy-D brand
1/2 head broccoli ,cut into tiny florets
2 each scallions, sliced thin
2 Tbsp parsley, chopped
1/2 each lemon, juiced
Instructions
Melt the coconut oil in a large pot over medium-low heat.
Add the yellow onion and celery, season with salt and pepper and cook on medium-low heat stirring occasionally until soft.
Add the garlic and ginger and cook 2 minutes more.
Add the sweet potatoes, nutritional yeast, chile flake and water (enough water to barely cover the vegetables). Season with more salt and pepper, bring to a boil over high heat and then lower to a simmer. Simmer until the potatoes are tender.
Add the coconut milk and broccoli, bring back up to a boil and then reduce to a simmer and cook until the broccoli is tender.
Turn off heat, add scallion, parsley and lemon juice. Taste and adjust with salt and pepper as needed.