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.
I have never really been a big fan of sweet potatoes but I thought I would give it a shot with this recipe. After having made and eaten this soup, I would make it again. However, I would not process it into a pureed soup. I like chunky vegetables much better- especially cooked celery.
1 pound sweet potatoes
1 cup celery chopped
1 small onion chopped
1 -2 tablespoons olive oil
1/2 teaspoon sweet basil
2 bay leaves
salt and pepper to taste
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.
KitchenAid 12-c. Food Processor, White