Sweet Potato Leek Soup

1 tablespoon extra virgin olive oil
1 cup diced onion, about 1 medium
3 stalks celery, diced, about 1 cup
1 large leek, thoroughly washed and chopped, about 2 cups
2 cloves garlic, chopped
1 cup diced tart apple, such as Granny Smith,about 1 medium
2 pounds sweet potatoes, about 3 large, peeled and coarsely chopped
4 cups water and 1 tablespoon vegetable base, such as Better Than Bouillon or 4 cups low sodium vegetable stock
1 cinnamon stick
1/4 teaspoon ground nutmeg
14 ounces light coconut milk
1 tablespoon maple syrup
salt and black pepper, to taste
2 tablespoons chopped parsley, for garnish

In a large soup pot warm the olive oil over medium heat. Add the onions, celery, and leek. Saute for about 5 minutes or until the vegetables soften and become translucent. Add the garlic and apple and saute an additional 6-8 minutes or until they wilt and sweat.
Add the sweet potatoes, water, vegetable base, cinnamon stick and nutmeg. Bring to a boil. Turn down the heat, partially cover and cook for about 20 minutes or until the potatoes are tender when pierced with the point of a knife. Allow to cool off the heat.
When soup mixture has cooled off, remove the cinnamon stick and ladle into a blender and puree. Add the coconut milk and maple syrup then return the mixture to the heat. Taste and adjust seasonings with salt and pepper if desired.
Serve garnished with some chopped parsley.

Nutrition Information