May 1, 2026 | by ANNALIISA KAPP
This soup was built for the season when your gut needs a little extra love. Roasted garlic, sweet potatoes, and leeks are rich in prebiotic fibers that feed beneficial gut bacteria — and our 3 Mushroom Blend adds beta-glucans from turkey tail, lion's mane, and cordyceps to support the gut lining and immune balance. Creamy, warming, and ready in under an hour.
INGREDIENTS
- 3 sweet potatoes
- 2 large leeks, sliced and rinsed well
- 3 cups vegetable broth
- 1 can light coconut milk
- 1 garlic bulb
- 1 tsp dried thyme
- 2 tbsp avocado oil (plus a little extra for the garlic)
- 1/2 tsp sea salt
- 1 1/2 tsp 3 Mushroom Blend
- 1 lemon, juice and zest
- 2 cups arugula
- 2 tbsp hemp seeds
DIRECTIONS
Preheat your oven to 400°F.
Roast: Place sweet potatoes on a baking sheet. Slice the top off the garlic bulb, drizzle with avocado oil, and wrap in parchment. Roast everything together for 40 minutes.
Sauté: Heat avocado oil in a large pot over medium heat. Add leeks and cook for 5 to 7 minutes until softened.
Build the base: Stir in thyme, lemon zest, sea salt, and 3 Mushroom Blend. Add vegetable broth and simmer for 5 minutes.
Add the roasted vegetables: Peel the sweet potatoes and squeeze out the roasted garlic. Add both to the pot with the coconut milk and lemon juice.
Blend: Transfer to a blender and blend until smooth and creamy. Work in batches.
Serve: Top with arugula and hemp seeds. Enjoy warm.
