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Categories:Viewed: 76 - Published at: 9 years ago
Ingredients
- 2 tablespoons vegetable oil (olive or grapeseed oil works too)
- 2 onions (or leeks)
- 3 -4 stalks celery, sliced
- 4 potatoes, cubed (with or without skins peeled)
- 2 garlic cloves (or 1/2 tsp garlic powder)
- 1 teaspoon onion powder
- 4 -5 cups water
- 1 teaspoon thyme
- 1 1/2 teaspoons basil
- 1 teaspoon salt
- 2 tablespoons fresh parsley (or 1 Tbsp dried)
- 1 teaspoon dill (optional)
Method
- Saute chopped onions and celery in oil over high heat for 3-5 minutes in a large pot.
- Add rest of vegetables, water, thyme, and basil. Cook over medium heat until tender (this takes about 30 minutes).
- Puree in blender or food processor until smooth and pour back into pot.
- Add the rest of the seasonings and salt, and simmer over low heat for an additional 10 minutes.
- Variation: Break 1 bunch kale into small pieces, steam, and add to soup in the last 10 minutes.
- Variation: Puree just one half of soup for a more chunkier version.
