About Samantha Farrell, R.H.N

Samantha is a Holistic Nutritionist residing in Vancouver, BC. Her passion for wellness stemmed from her journey through cancer, where she saw the many sides of illness and the intricacies of the healing process. Focusing on a whole-person approach, Samantha develops nutritional and lifestyle plans in a way that promotes meaningful and sustainable changes. www.sparrownutrition.net

Simple Sweet Potato Soup with Red Reishi

Sweet potato, ginger, garlic and red reishi are great ingredients to help support your energy levels, and are also beneficial to your immune system.

Prep Time: 20 minutes

Cook Time: 35 minutes

Servings: 4


  • 2 tablespoons of olive oil
  • 4 ½ cups of sweet potatoes, peeled and diced into 1 inch chunks (approximately 2 medium sweet potatoes)
  • 3 cloves of minced garlic
  • 1 tablespoon of minced ginger
  • 3 cups of broth (chicken or vegetable)
  • 1 can of coconut (1/2 cup for soup, ½ for whip topping)
  • 1 teaspoon of apple cider vinegar
  • 1 capsule Mikei Red Reishi Essence powder (per serving)

Directions for Soup:

  1. Add oil to large pot and heat on medium-low heat
  2. Add garlic and ginger, sauté for approximately 2 minutes
  3. Add sweet potatoes and broth
  4. Turn up heat to bring pot to a boil, and then reduce heat back to medium-low (with lid a jar) and let it simmer for 30 minutes
  5. Add apple cider vinegar and stir
  6. Add coconut milk and stir, allow it to simmer for 3 minutes
  7. Remove from heat, and blend with a hand blender (or puree in blender)

Directions for Coconut Whip:

  1. Cool one can of full fat coconut milk in fridge over night
  2. Scoop out half of the hardened contents (ensure not to include liquid part)
  3. Whisk by hand or with hand blender to smooth
  4. Add small amounts of liquid to help smoothen if needed

To Serve:

Ladle into bowl for serving. Empty one capsule of Meiki Red Reshi Essence powder into a single serving. Stir until dissolved. Add coconut whip as garnish as desired.