Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, coco camino soup (vegan). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Coco Camino soup (vegan). Raw and enzymatically alive, coconut amino is a great substitute for those who love soy sauce. It's delicious; dark, rich, salty and slightly sweet and made from coconut sap blended with sea salt and aged naturally. Soy free, gluten free, low GI and.

Coco Camino soup (vegan) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Coco Camino soup (vegan) is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook coco camino soup (vegan) using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Coco Camino soup (vegan):

1. Get 5 handfuls (200 g) spinach
2. Make ready 1 small (180g) sweet potato, peeled and diced
3. Take 1 medium (150g) onion, chopped
4. Make ready 2 tbsps coconut amino
5. Take 2 garlic cloves, chopped
6. Make ready pinch chilli flakes
7. Prepare 1 tbsp fresh mint, shredded
8. Take 2 lime leaves, shredded
9. Make ready 1/2 tsp curry leaves, shredded
10. Prepare 1 litre water or vegetable stock

Chop potato (leave skin on) into small chunks. Boil potato with salt, in a large cooking pot. Use enough water to just cover their tops, boiling until soft enough to pierce with a fork. This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream.

Instructions to make Coco Camino soup (vegan):

1. Cook the onion and garlic in 1 tbsp of the coconut amino until softened.
2. Add the sweet potato and mix. Add the curry, mint and lime leaves, chilli flakes and a litre of vegetable stock or water.
3. Bring to try boil, cover and cook until the sweet potato is soft. Add in the spinach and stir through the soup.
4. Blend and serve with a swirl of coconut amino and a pinch of chilli flakes.

Use enough water to just cover their tops, boiling until soft enough to pierce with a fork. This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own. Made with the beloved vegan staple nutritional yeast, this recipe is where it's at. This recipe takes miso soup up a notch.

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