| Owl Venice

Creamy Coconut Basil Soup

Total Time: 45 minutes | Servings: 4

with sweet potatoes, baby bok choy, creamy coconut milk, fish sauce, lemon grass, & thai basil drizzled with coconut aminos

Vegan Mineral Broth Elixir, sweet potatoes, coconut cream, bok choy, fresh basil leaves, and kimchi


  • 2 large sweet potatoes, largely diced + peeled
  • 1 tbsp avocado oil
  • 2 tbsp lemon grass curry paste
  • 3 cups vegan mineral broth elixir
  • ¾ cup coconut cream
  • 2 tsp fish sauce
  • 3 baby bok choy, sliced lengthwise in half
  • 4 cups fresh basil leaves
  • Toppings: kimchi, fresh basil + coconut aminos


  1. Slice your sweet potatoes into large pieces and set aside. In a large pot, heat up the avocado oil. Add in the sweet potatoes and cook for about 4-5 minutes.
  2. Season with salt and pepper and then add in the lemongrass paste. Continue to sauté for another few minutes and pour in your vegan broth. Bring to a simmer and let cook for about 20 minutes.
  3. Pour in your coconut cream and then add in the basil leaves and fish sauce.
  4. In a skillet, add in some more avocado oil at a medium high heat. Add in the baby bok choy and sear on each side for 3-4 minutes. Season with salt and pepper.
  5. Serve the soup in bowls and top with the bok choy, fresh basil, kimchi and a drizzle of coconut aminos.
Creamy Coconut Basil Soup

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.