Try this soup.. and you won't regret it!

Ingredients

• 4 leeks (with the green)
• 2 sweet potatoes
• 1 onion
• 2-3 carrots
• 1 liter of chicken broth
• 1 bay leaf
• 1 can of coconut milk
• olive oil or virgin coconut oil
• A few pink berries (for decoration if available)
• Coarse salt
• Black pepper

1. Peel and wash the vegetables thoroughly

2. Dice the sweet potatoes, slice the leeks and carrots, chop the onion.

3. Heat 2 tbsp. of olive oil (or coconut oil) and stir the cut vegetables for 5 minutes.

4. Add the broth (without drowning the vegetables), the bay leaf and bring to boil on low heat. Season with coarse salt, cover and simmer until the vegetables are tender (approximately 20 minutes).

5. Remove the bay leaf, mix the soup in the blender with the coconut milk, season with black pepper.

6. If you want a thinner soup, thin it out with a little broth (if there is any left) or water.

7. Before serving, sprinkle each plate with ground pink peppercorns.

A vegan soup? You can replace the chicken broth with a vegetable broth