3 cups organic sweet potato, peeled and chopped about 1" in size
5 cups organic vegetable broth
⅓ cup Goodness Me! coconut cream
2 cups of raw organic greens (shredded kale or baby spinach)
3 tbsp roasted salted pepitas, for garnish
In a large pot over medium heat, add 1 tablespoon of fat. Add the onion and celery, and cook until they start to soften, about 5 minutes. Add the garlic, salt, pepper and italian seasoning and stir. Cook for another minute or until the garlic becomes fragrant. Stir in the carrots and sweet potato.
Pour in the vegetable broth and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes soften. Stir in the coconut cream and season once again. A few minutes before serving, stir in the greens of choice and allow them to wilt. Serve with roasted/salted pepitas for garnish.