RECIPE: Sweet Potato and Vegetable Leek Soup

 2 tsp extra virgin olive oil
1 cup chopped onions
1/2 cup diced celery
3 garlic cloves sliced
1/2 tsp ground black pepper, divided
1/2 tsp sea salt, divided
8 cups low-sodium chicken broth
2 cups water
1/2 tsp dried oregano
4 cups chopped sweet potato
3 cups thinly chopped leeks (use the stalk, not the leaves)
1 heaping cup brussels sprouts (fressh or frozen)
2 tbsp chopped fresh Italian flat leaf parsley

1. On medium-high heat in a large non-stick skillet, pour oil and saute onions, celery, garlic and 1/4 tsp each of pepper and salt for about 6 minutes. Avoid browning ingredients.

2. Meanwhile, in a large pot add broth, water, oregano and sweet potatoes. Cover and bring to a boil.

3. Once boiling add sauteed vegetables, leeks, brussel sprouts, parsley and remaining pepper and salt. Cover and simmer for 25 minutes, until potatoes are very tender. remove pan from heat and partially mash potatoes.

CREDIT: Oxygen Magazine, Fall 2008

COOK PERRY: 4.5 spoons out of 5