Celery Basil Yam Soup
4 cups chopped celery
½ cup chopped basil
½ Japanese white yam baked for 40 minutes or until soft (no skin)
2 cloves garlic
1 ½ cups bone broth
3 tablespoons Mirin cooking wine
½ lemon squeezed
1 yellow onion diced and sautéed (with garlic + celery and Avocado oil)
2 teaspoons
2 teaspoons Ahiflower Oil (Add at when soup is done cooking and heat is turned off)
Salt and pepper to taste
Top with a sprinkle of hemp seeds
- Bake yam 40 minutes
- Sautee garlic, onion in avocado oil-10 minutes
- Add yam and rest of ingredients to sautéed mixture
- Cook for 25 minutes
- Add pinch pepper and salt and top with hemp seeds
- Your done