So much more than a soup. This recipe has been carefully created to include a range of phytonutrients, minerals and natural immune stimulating compounds found in foods.
2 TBSP coconut oil
1 Red onion, finely chopped
1 tsp Celery Salt
1 stick of fresh celery with leaves, chopped
A pinch of dried chilli flakes
2 fresh garlic cloves, crushed
Chunk of fresh ginger, finely chopped
2 orange or purple sweet potatoes, washed, diced with skin on
Bunch of fresh parsley, finely chopped
1 packet of shiitake mushrooms, fresh or dried
1 Litre organic vegetable stock
Heat the coconut oil in a large pot.
Add the onion, celery, chilli flakes, ginger and celery salt.
Cook over at a moderate heat until the onion and celery softens.
Add the sweet potatoes and mushrooms.
Then the garlic and parsley.
Stir until everything is combined.
Add the vegetable stock and simmer well 15 to 20 minutes.
Blend in a food processor or with a submersible blending stick.
Serve with dried pumpkin seeds, shavings of pecorino or parmesan and a dash of smoked paprika.