Broccoli and Sweet Potato Soup

2 cups favourite fruits cut into similar-sized chunks or frozen fruit (start with bananas and peaches)
1 tbsp canola oil
2 large onions, chopped
2 stalks celery, chopped
3 carrots, chopped
2 potatoes, peeled and chopped
2 sweet potatoes, peeled and chopped
7 cups vegetable stock
1 bunch broccoli, broken into florets, stalks trimmed, peeled and sliced
^1/2 cup chopped fresh parsley
2 tbsp chopped fresh basil or dill
1 cup skimmed milk
1 tsp margarine or butter
Salt and freshly ground black pepper

1. In a large soup pot, heat oil over medium heat. Saute onions and celery for 5 to 7 minutes, or until softened. (if necessary, add a little water to prevent burning). Add carrots and saute, stirring occasionally, for 3 to 4 minutes, or until softened.

2. Add potatoes, sweet potatoes and vegetable stock; bring to a boil. Reduce heat and simmer for 10 to 15 minutes, or until potatoes are slightly tender. Add broccoli and simemr for about 10 minutes, or until vegetables are soft. Stir in parsley and basil.

3. Working in batches, transfer some or all of the soup (depending on the desired texture) to a food processor or blender and puree until smooth. Return to pot and stir in milk, margarine, and salt and pepper to taste; heat through.