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

1. Bake yam 40 minutes
2. Sautee garlic, onion in avocado oil-10 minutes
3. Add yam and rest of ingredients to sautéed mixture
4. Cook for 25 minutes
5. Add pinch pepper and salt and top with hemp seeds
6. Your done