Ingredients (use vegan versions):
- 2 tablespoon oil
- 2 small cloves garlic, finely chopped
- 1 medium onion, chopped
- 2 celery sticks, chopped
- 2-3 large carrots, chopped
- 4 smallish potatoes, cubed
- basil, oregano, garlic powder to taste
- vegetable broth (about 2 cups)
Directions:
1. Heat oil in pan; sauté onion,
garlic, and celery until tender.
2. Add potatoes and carrots; cook 3-5
minutes
3. Add broth, herbs, and garlic; bring
to boil, then reduce heat and simmer
20-30 minutes, or until potatoes are
soft.
4. Blend all broth and approx. 1/2
potatoes and carrots until creamy.
This ensures that there are lovely
chunks in your soup so that you can
chew on something. If you want
creamier soup, blend everything.
5. Add salt and pepper to taste. I
like to add a dash of red pepper just
before blending to give the soup some
spice, but this is completely
optional.
6. Serve.
Serves: 2
Preparation time: 30-40 minutes
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