This easy-to-prepare soup is really nourishing and great for vegetarians if eaten with good, wholegrain bread. The addition of herbs, such as coriander, parsley and chives is important for flavour.
Serves 4-6 (as a main meal)
5 sticks of celery
2 medium, orange sweet potatoes
1 tablespoon olive oil
400g can beans, eg. butter beans, borlotti beans
1 clove garlic, finely chopped
4 tablespoons chopped coriander, parsley or chives
Salt (optional) and freshly ground black pepper
Trim the hard part of the celery and peel large stringy branches. Cut the celery into small pieces.
Peel the sweet potatoes and cut into small pieces.
Heat the oil in a non-stick saucepan. Add the celery and stir on medium heat for 3 to 4 minutes.
Add the sweet potato and cover with water to about 3 cm over the vegetables. Season with a little salt and pepper, bring to the boil and cook for about 20 minutes.
Add the drained and rinsed beans and simmer for 5 more minutes.
Blend the soup to almost a purée, adding some boiling water if it is too thick. Stir in the garlic and herbs of your choice and serve immediately.
Recipe courtesy of Diabetes Australia – Vic food ambassador Gabriel Gaté