During the winter season, we always enjoy different soups, and they can either be super fast or cook all day! Whenever we have a whole chicken or turkey, I always cook the bones in the crockpot overnight in plain water. That gives me a good stock to use for soups, and because its only cooked in water I can decide which flavor I want to go with. Today I wanted to use some sweet potatoes and brussels sprouts before they spoiled.

  • 2 cups of chicken stock
  • 1 can of coconut milk
  • 3 cloves of garlic
  • 1/2 onion
  • 2 inch of fresh ginger
  • 3 sweet potato medium size
  • 15 brussels sprouts
  • Salt and pepper to your taste
  • coconut oil and Olive- or MCT oil for cooking

Chop ginger, garlic, and onion really fine, and fry it in the coconut oil. Add chicken stock and coconut milk, salt, and pepper and stir till it boils. Turn down the heat a little and add 2 of the 3 chopped sweet potato. Let it boil for 15-20 minutes or until the sweet potato is done. Blend everything, put it back in the pot, and let boil for another 5-10.

Sweet potato and brussels sprout topping
At the same time cut the sweet potato in small pieces, and the brussels sprouts in quarts and put everything on a baking sheet. Drizzle with olive oil or MTC oil and salt. Bake for 20 minutes or until crisp at about 450f. I usually broil it for the last 5 minutes.

Ready to serve!
If you want meat, you can add whatever type you’d like. For this one we had some leftover turkey.