Veggie Foodie

Ingredients:

• 2 tbsp (1/4 stick) butter
• 1 cup chopped onion
• 2 small celery stalks, chopped
• 1 medium leek, sliced (white and pale green parts only)
• 1 large garlic clove, chopped
• 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
• 4 cups vegetable broth (or use water)
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg1
• 1/2 cups half and half (for lower fat, use low fat milk, fat free sour cream)
• 2 tbsp maple syrup (or use honey or may skip it if potatoes are plenty sweet)
• The leafy tops of the celery stalks, chopped (can use cilantro or other favorite herb)

Method:

1. Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes
2. Add sweet potatoes, broth, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes
3. Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot
4. Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper
5. Ladle into bowls. Sprinkle with celery leaves and serve with some hearty bread

Serves: 6 – 8

Inspiration source: Bon Appetit magazine

Remarks: