Local Food Recipes - Sweet Potato Soup

Sweet Potato Soup

3 large sweet potatoes
1 large onion - diced well
1 cup of peas
2 stalks of celery
2 cloves of chopped garlic
1 teaspoonful of rubbed sage
1/2 teaspoon dried basil - powdered
1/8 teaspoon dried thyme
1 cup chopped kale
2 quarts of water
1 pinch of tumeric
1/4 leaf of chopped seaweed
1/8 cup of cannola or olive oil
salt to taste

Wash the sweet potatoes, quarter and steam them until they can be pierced easily with a knife. Remove from water (keep the water for your soup base). When you can handle the sweet potatoes, remove and discard the skins. Return sweet potatoes to pot containing all of the water and mash. Add the peas, seaweed and oil, put this mixture on to simmer while you sautee your kale, onion and celery in a small amount of oil (get pan hot before adding oil). Once onion becomes clear, add garlic, sage, basil and thyme. Mix this into the simmering sweet potato mixture, then add tumeric, and salt to taste. Your soup is now ready to eat, but will have a more finished taste if allowed to simmer five to ten minutes longer so that all the flavors can mingle. Remove from flame. Let stand for five minutes and serve. Looks great with springs of fresh parsley as a garnish. (One friend likes to add additional water, but another prefers to use soymilk. Enjoy! R.C.

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