Makes 4 servings

Ingredients:

• 2 tablespoons coconut oil

• 1 cup white onion, chopped

• 1 cup celery, chopped

• 3 leeks, white and light green parts only, cleaned and thinly sliced

• 1 large gold potato, cubed

• 2 cups vegetable broth

• 4 cups arugula leaves, chopped

• pinch nutmeg

• ½ cup coconut cream, plus more for topping

• salt and fresh pepper

• chives, for garnish

Directions:

1. In a large, heavy bottom pot, heat olive oil over medium-low heat. Add the onions, celery and leeks and sweat for 5 minutes, making sure they do not take on any color.

2. Add potatoes and cook for a minute or two, stirring a few times.

3. Add the broth and bring to a boil.

4. Reduce to low heat and simmer for 20-25 minutes, or until the leeks and potatoes are very soft.Stir in the arugula, cover, and remove from heat. Let sit for 5 minutes.

5. Transfer the soup to a blender and puree on high speed until smooth, or use a hand blender.

6. Return soup to the cooking pot and whisk in the coconut cream and nutmeg. Season with salt and pepper.

7. Distribute into bowls and garnish with a dollop of coconut cream and chopped chives.

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