Ingredients
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)
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