2 tsp olive oil
1medium onions, chopped
1 fresh leeks, sliced
1 1/2 lb fresh chopped celery, chopped
1 tbsp curry powder
8 oz potatoes, fresh, medium, washed and diced
3 3/4 cup vegetable broth
2 tbsp Seasoning, garlic herb, to garnish (mixed herbs salt celery and leaves)

1 Heat the oil in a large pan. Add the onion, leek and celery, cover and cook gently for approximately 10 minutes. (stirring occasionally)
2 Add the curry powder and cook gently for 2 minutes. (stirring occasionally)
3 Add the potatoes, stock and seasoning, cover and bring to boil. Simmer for 20 minutes, so vegetables are tender but not too soft.
4 Set the soup aside to cool slightly before it is processed.
5 Transfer the soup to blender or food processor and process in batches until smooth; or use a stick blender and process in the pot.
6 Season with salt and process briefly again. Return to pan and reheat gently until piping hot.
7 Ladle into bowls, garnish with a few celery leaves and sprinkle with celery seeds.


Serves 4; from the dLife website – Shared by a CSA member

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