Cream of Sweet Potato Soup

This soup is really good, and chok full of vitamins.

1 Tbs olive oil
1 stalk celery, chopped
1 leek, white and pale green parts cleaned well and chopped
1 large shallot, chopped
3 medium sweet potatoes, peeled and cut into small chunks
6 cups vegetable or chicken stock
1/2 cup pumpkin puree from a can
1tsp cinnamon
pinch nutmeg
1 cup heavy cream


In a large pot heat the oil over a medium flame, then add celery, leek and shallot. Saute for 4-6 minutes then add the sweet potatoes. Saute 2 minutes longer then add 4 cups of the stock reserving 2 cups for later. Bring to a boil, turn down and simmer covered 20-30 minutes or until sweet potatoes are soft. Then add pumpkin, cinnamon, nutmeg and salt, mixing well. Puree the soup in a food processor or blender until smooth. Then add remaining 2 cups of stock and 1 cup of soy milk or cream, puree 1 minute longer then return to pot and heat thru to serve or place in small batchs for the freezer.

Serves 8-10