1 white onion, diced (3 cups, 350 g)
4 cloves garlic, minced
4 ribs celery, chopped (2 cups, 200 g)
1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
1 red pepper, diced
4 cups frozen corn (680 g)
4 cups vegetable broth
2 tsp chili powder
1 tsp paprika
sea salt and fresh-cracked black pepper, to taste
Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
Add the sweet potato and broth, bring to a light simmer and cook for 5-10 minutes.
Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.