Sweet Potato and Celery Soup Recipe

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Sweet potatoes are a vegetable that is high in carotene and converts to Vitamin A in the body. Beta carotene is considered a preventive for heart disease and some cancers. While looking through my book shelves (I used to be a book seller so I have many, many books around my house) for recipe ideas that pertain to high blood pressure and high cholesterol I found a book titled The Healing Foods and discovered this recipe. Although I haven’t eaten any red meat or pork products for 40 years, my cholesterol is too high and as result I have high blood pressure. Years ago, when I stopped eating meat I replaced it with cheese and other dairy products. I have since come to learn that the body produces cholesterol naturally and some people produce too much so eating high cholesterol products can create a dangerous combination. I have decided that at least once a week I will eat a totally vegan diet. It shouldn’t be too hard to do all the time once I can find a tasty alternative for dairy products.

I have never really been a big fan of sweet potatoes but I thought I would give it a shot with this recipe. After having made and eaten this soup, I would make it again. However, I would not process it into a pureed soup. I like chunky vegetables much better- especially cooked celery.

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Cook time:
Servings: 4


Cost per serving $0.00 view details
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Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 4 servings
Calories 4  
Calories from Fat 2 50%
Total Fat 0.27g 0%
Saturated Fat 0.24g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 6mg 0%
Total Carbs 0.41g 0%
Dietary Fiber 0.0g 0%
Sugars 0.41g 0%
Protein 0.04g 0%
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