Sweet Potato and Celery Soup

Photo: Susan Harr

Ingredients

1 pound sweet potatoes

1 cup celery chopped

1 small onion chopped

2 tablespoons olive oil

1/2 teaspoon sweet basil

2 bay leaves

salt and pepper to taste

Preparation

In a large soup pot add the olive and saute the vegetable about 3 minutes. Add the bay leaves, basil and vegetable broth.

Bring to a boil and then turn down the heat and simmer 25-30 minutes until the vegetables are very soft.

Remove the pot from the heat and allow to cool enough to place in a food processor.

Process until smooth and then reheat.

Add croutons if desired and some chopped fresh basil.

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About

Sweet potatoes are a vegetable that is high in carotene and converts to Vitamin A in the body. Beta carotene is considered a preventive for heart disease and some cancers. While looking through my book shelves (I used to be a book seller so I have many, many books around my house) for recipe ideas that pertain to high blood pressure and high cholesterol I found a book titled The Healing Foods and discovered this recipe. Although I haven’t eaten any red meat or pork products for 40 years, my cholesterol is too high and as result I have high blood pressure. Years ago, when I stopped eating meat I replaced it with cheese and other dairy products. I have since come to learn that the body produces cholesterol naturally and some people produce too much so eating high cholesterol products can create a dangerous combination. I have decided that at least once a week I will eat a totally vegan diet. It shouldn’t be too hard to do all the time once I can find a tasty alternative for dairy products.