Source: dLife

Creamy soup with leeks, celery, sweet potatoes, and parsnips.

Servings

1 tbsp Oil, sunflower
1 fresh leeks , sliced
2 medium celery stalks , chopped
1 lb sweet potatoes , diced
1.5 cup fresh sliced parsnip
3.75 cup low sodium vegetable broth
1 pinch salt and pepper

1 Heat oil in large pan and add the leek, celery, sweet potatoes, and parsnips. Cook gently, approximately 5 minutes, stirring continuously to prevent browning or sticking to pan.
2 Stir in vegetable stock and bring to boil, cover and simmer gently for 25 minutes or until vegetables are tender. Season to taste. Remove pan from heat and allow to cool slightly.
3 Puree the soup in a blender or food processor until smooth, then return the soup to the pan and reheat gently.
4 If desired, sprinkle with chopped parsley and roasted strips of sweet potatoes and parsnips before serving.

Cut narrow strips of sweet potato and parsnip, drizzle with olive oil and roast in a hot oven for 10-15 minutes and use as a garnish.