- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
Ingredients
- 1 garlic clove, minced
- 1/2 sweet onion, finely chopped
- 1 medium shallot, finely chopped
- 1 sweet potato, peeled and diced
- 1 poblano pepper, chopped
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 package sliced baby bells (or your favorite mushrooms)
- 1/2 c dry white wine (or chicken broth)
- 1 tbsp. fresh thyme, chopped
- 1 qt vegetable broth
- 1/2 qt water
- 1 c coconut milk (full fat)
Instructions
- In a large pot add olive oil and sauté the garlic, onions, shallots, sweet potatoes, and poblano pepper about 4-5 minutes on medium/high heat until sweet potato gets slightly soft.
- Add mushrooms until they start to sweat and add wine and thyme, deglazing the bottom of the pan with wine. (Use veggie broth instead to stick to Whole30) Cook two more minutes until alcohol has cooked out.
- Add chicken broth and water and let come to a boil, reduce heat to low and cook until sweet potatoes are softened though.
- Add coconut milk and salt and pepper to taste.
- Garnish with thyme sprig and fresh pepper.
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