by S Fish October 23, 2017
Creamy coconut milk soup with leeks, spiralized sweet potato, and mussels! A spin on the Scottish soup, Cullen skink that’s made with few ingredients and unexpectedly delicious!
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 3 servings
1 lb. pack of mussels, scrubbed and rinsed
2 tbsp. coconut oil
1 leek, thinly sliced
2 tbsp. minced garlic
2 bays leafs
3 cups unsweetened coconut milk
1 medium sweet potato, spiralized
black pepper to taste
dried parsley for garnish
How to Make It
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