Step 1

Heat the avocado oil in a large thick-bottomed pot (I use my Dutch oven) over medium-high heat. Sauté, stirring occasionally, until onion has softened, about 5 to 8 minutes.

Step 2

Stir in the garlic and quinoa and sauté for another 3 minutes.

Step 3

Add the chopped sweet potato, white beans, vegetables broth, and sea salt and bring the soup to a full boil.

Step 4

Cover, reduce the heat to a simmer and cook for 15 to 20 minutes, or until the sweet potato and quinoa is cooked through.

Step 5

Stir in the coconut milk and spinach and continue cooking for another 5 minutes, or until the spinach is wilted and the soup is heated through.

Step 6

Taste the stew for flavor and add more sea salt to taste.

Step 7

Serve stew in large bowls and enjoy! If you'd like, squeeze fresh lemon juice into your bowl of soup for a citrusy counterbalance to the otherwise sweet and creamy soup.

Step 8

Store any leftovers in a sealed container in the refrigerator. Note that the soup will thicken as it sits in the refrigerator.