Sweet Potato Soup by a community chef

Ingredients
• 450g/1ib sweet potatoes, peeled and
chopped
• 1 medium onion or two shallots, chopped
• 3 stalks celery, thinly chopped
• 150 ml/ 5fl oz vegetable stock or single
cream ( no dairy also available)
• Pinch freshly grated nutmeg
• 1 tablespoon cooking oil
• 1/2 teaspoon freshly ground black pepper
(or half fresh cayenne red pepper)
• 1/2 teaspoon salt

Method
Serves 5-6

1. Sauté the sweet potato, onion and celery
   in a saucepan for 5 minutes.
2. Add stock and simmer for 20 minutes or
   until potato is soft, then liquidise.
3. Return to the saucepan and add stock/
   cream. Stir and season with salt, pepper and
   nutmeg and serve.