Coconut Sweet Potato Mussel Soup

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! 

Potato Mussel Soup

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

  1. Preheat a large skillet over medium heat with coconut oil.  
  2. Place sliced leek and minced garlic in the pan and cook 4 minutes until fragrant.  
  3. Add 2 cups of the milk with bay leaf and black pepper. Simmer over medium heat until thick 8-10 minutes. 
  4. Add spiralized sweet potato and mussels to the pan with the remaining milk. Cover and reduce heat to low, cooking another 3-4 minutes until mussels open. Discard mussels that do not open. 
  5. Serve immediately garnished with dried or fresh parsley. 

Coconut Sweet Potato Mussel Soup