Easy Sweet Potato Soup

My husband Ronen is a wonderful soup maker and one of our favorites is his Sweet Potato soup, it's creamy and rich in flavor without any dairy (i'm lactose intolerant), this week he added a bunch of rainbow chard! so good!

Ingredients for a big soup that will last a few days:

4 tbs of olive oil

2 yellow onions chopped

4 stalks of celery diced

10 small sweet potatoes (or 6 big ones) peeled and diced into med. size cubes

(you will puree the soup so don't worry about even cube sizes)

1 bunch of rainbow chard (this is optional)

Fresh Ginger (about 5 slices)

6 garlic cloves (smashed)

1/4 tsp. Chilli pepper flakes

1 tsp Graham Masala spice (optional)

1 tsp of Turmeric

1 tsp of Cumin

1/2 freshly ground black pepper

1 Tbs. of salt (or more to taste)

1 box of organic chicken broth (4 cups)

if you are vegetarian you can use organic vegetable broth instead

4 cups of water

Instructions:

Heat olive oil in a big pot

Add diced onions, garlic, ginger, and all the spices

Add celery and continue to cook for about 5-7 minutes on Medium heat

Add cubed sweet potato

Add broth and water to cover the Sweet potato

Add salt

Bring to A boil

Cook for about 1 hour

(optional) Add rainbow chard after about 30 minutes

Once the soup is ready and cooled down puree with an immersion blender until it has a creamy texture.

I like to decorate the soup with a tsp. of pumpkin seeds when I serve it, it adds a wonderful crunch and flavor and looks lovely and I love a good piece of bread on the side with some good goat cheese.

Bon Apetit!

xox