Equipment needed:

• Blender

Ingredients:

• 1/4 protion of sweet potato (peeled and chopped)
• 1 cup grated cucumber
• 3 large celery stalks (washed, trimmed and chopped)
• 1 small white onion (minced)
• 2 cloves grated garlic 
• 1 bay leaf
• Pinch of dried thyme
• Seaweed salt
• Pepper
• Celery leaves for garnish
• Vegetable oil 
• 2-3 cups water

Procedure:

• In a stock pot, heat some vegetable oil over low-medium heat.
• Add white onion and sauté until translucent.
• Add garlic and sauté until fragrant.
• Drop in one bay leaf and stir for another minute.
• Add celery stalks and cook for another 2 minutes over low heat.
• Add sweet potatoes, toss and make sure every piece is coated well with the other ingredients on the casserole.
• Add water and simmer until ingredients are fork tender.
• Once fork tender, transfer in a blender and puree until smooth.
• Bring it back in the casserole and season accordingly with seaweed salt and pepper.
• Plate in a nice bowl with some kintsay/celery leaves.