Celery, Sweet Potato and Bean Soup

Gabriel Gaté demonstrated this recipe on stage at Living Well with Diabetes at Plenty Ranges Arts & Convention Centre on 14 June 2014.
4 x
Nutritional Information
Per Serving
  • Energy: 1052 KJ
  • Total fat: 5g
  • Saturated fat: 0.5g
  • Carbohydrates: 39g
  • DietaryFiber: 13g
  • Sodium: 220mg

Ingredients

  • 5 stalks celery
  • 2 medium sweet potato
  • 1 tablespoon olive oil
  • 400g canned butter beans
  • 1 clove garlic
  • 4 tablespoons fresh coriander or parsley

Method

  1. Trim the hard part of the celery and peel large stringy branches. Cut the celery into small pieces.
  2. Peel the sweet potatoes and cut into small pieces.
  3. Heat the oil in a non-stick saucepan. Add the celery and stir on medium heat for 3 to 4 minutes.
  4. Add the sweet potato and cover with water to about 3 cm over the vegetables. Season with a little salt and pepper, bring to the boil and cook for about 20 minutes.
  5. Add the drained and rinsed beans and simmer for 5 more minutes.
  6. Blend the soup to almost a purée, adding some boiling water if it is too thick. Stir in the finely chopped garlic and herbs of your choice and serve immediately.