This is a wonderful fall recipe; the color, aroma, and taste are all the best autumn has to offer. It’s the perfect way to warm up on a crisp cool evening. This soup can either be made on the stove or in a crockpot. I like to throw all the ingredients in the crockpot just before leaving for work — what a stress reliever to come home to the smell of dinner only minutes from serving!
1 c. celery, chopped
1/2 c. onion, chopped
1 Tbsp. olive oil
4 medium sweet potatoes, peeled and cubed
32 oz. Imagine “No-Chicken Broth”
1 bay leaf
1/2 tsp. dried basil
1/2 tsp. sea salt
1 tsp. honey or maple syrup
Saute celery and onion in olive oil until tender. Put sautéed mixture in crockpot and add all other ingredients. Cook on High for 8 – 9 hours (until you return home).
Remove bay leaf. Puree cooked mixture with a submersible stick blender. (Or if you have extra time, cool cooked mixture and puree in batches in blender.)
Add: 16 oz. rice milk, 3 scoops rice “Better Than Milk,” 3/4 tsp. cinnamon and puree again until creamy. Add more rice milk if soup is too thick.
Serve hot topped with chopped walnuts, a sprinkle of cinnamon, croutons, or chopped scallions.