Spring Pea and Sweet Potato Soup

Petite peas give satisfying texture to this easy, low fat sweet potato soup that is ready in about 15 minutes.

5 medium sweet potatoes
3 celery stalks
1 large carrot
1 white or red onion
2 cloves garlic
1 tsp Better than Bouillon (or 1 bouillon cube)
1 package frozen petite peas
Cilantro or parsley to top
Coconut aminos
Salt + pepper
Hempseed cream sauce (recipe here)

Roughly chop onion and garlic. Add to a pot with enough water to cover and simmer over medium heat.
Roughly chop celery and carrot. Add to the onions and garlic.
Allow to simmer 3-5 minutes.
Meanwhile, roughly chop sweet potatoes.
Add chopped sweet potatoes to the pot and cover with water. Bring to a boil and lower the heat to a simmer. Cook approx. 10 minutes or until the sweet potatoes are soft.
Turn off heat and blend soup with an immersion blender until smooth (or transfer to a standing blender, blend, and return to the pot).
Blend in Better than Bouillon (or bouillon cube) to taste.
Add frozen peas to the hot, blended soup and allow to stand 2-3 minutes so the peas thaw.
Top with salt and pepper, chopped cilantro or parsley, coconut aminos and hempseed cream sauce (recipe here).

Served with:
Spring mix green salad with sauerkraut, sun-dried tomatoes and quick miso dressing / George Foreman grilled panini sandwich with homemade hummus, sun-dried tomatoes, sauerkraut and spring greens.

Easy method for slicing potatoes: cut in half lengthwise; cut one half lengthwise again and while both parts are still together chop 1/2-inch pieces along the long cut. Repeat for each half.

Coconut Aminos – from Trader Joe’s or Bragg’s:

Better than Bouillon (16 oz vegan low sodium version):

Cuisinart immersion blender (super affordable and handy tool for soups, smoothies, sauces):

Oster blender (the most minimal, elegant, simple and affordable blender I could find):

George Foreman Grill (great cheap tool for paninis):

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