Sweet potato and celery soup
A nourishing and nutritious soup for those cold nights.
Come autumn, a cook's fancy lightly turns to thoughts of soup. Like mine does.
I’m all in favor of soup, especially easy soups that make the best of seasonal vegetables. It’s worth making extra and freezing it for winter days and nights ahead, when a little nutritious comfort food is what you’ll be craving.
- 2 tablespoons olive oil
- 2 sweet potatoes, peeled
- 3 celery stalks
- 2 medium fresh tomatoes or 4 halves of slow-roasted tomatoes
- 1 large onion
- 1 bay leaf
- A pinch of thyme
- Salt and pepper to taste
- Leaves from one celery stalk
Slice the onion thinly. Chop the celery and tomatoes.
Heat the olive oil in a soup pot and sauté the vegetables, including the sweet potatoes, in it.
Add salt, a few grinds of pepper and the bay leaf.
Add water and cook for 30 minutes. When all the vegetables are very tender, taste the soup and add salt if needed. Add the thyme. Cook another 5 minutes.
Remove about 12 whole sweet potato slices and pieces of tomato from the soup and put aside. Cool the soup and blend it in the blender or food processor. If you have a stick blender, you can just turn off the flame and blend the soup right there in the pot.
Chop the celery leaves for garnish. Before serving, add 2 or 3 of the reserved sweet potato slices and a little of the tomato to each bowl. Scatter the chopped celery leaves over all and sit down to savor your soup.