4 Servings

2 tbsp olive oil
½ cup diced onion
1 garlic clove minced
1 celery rib diced
500 gr sweet potatoes, peeled and diced
½ tsp dried thyme leaves
3 cups bone broth
2 tsp sea salt
black pepper to taste
2 tbsp parsley to garnish

Heat oil in a pot over medium heat, add onion and celery, and cook 4 minutes or until soft, stirring occasionally, then add garlic and saute another minute.
Stir in sweet potatoes, thyme and salt. Now pour in bone broth, cover and simmer 20 min or until sweet potatoes are easily pierced with a fork.
Puree soup until smooth with an immersion blender. Season with pepper to taste. Garnish with chopped parsley.

Per serving
Cal: 197.5 P: 9.5  F: 6.5 Cb: 24.7