Ingredients
- 2 tbsp vegetable oil olive, coconut, etc.
- 1 large head of celery thinly sliced with the leaves included
- 1 onion diced
- 4 tsp garlic minced
- 1 lb potatoes diced into ½ inch cubes
- 4 cups vegetable broth or water
- ¼ cup fresh dill
- ½ cup parsley
- Pinch of red pepper flakes optional
- Salt and pepper to taste
Instructions
- In a large saucepan, heat the oil over medium. Add the celery, onion, garlic, potatoes, and a pinch of salt. Saute for 8-10 minutes, stirring frequently.
- Add the liquids, bring to a boil, then reduce the heat to medium-low. Cook for 10 minutes, until the potatoes are tender.
- Remove from heat, add stir in the dill, parsley, and red pepper flakes (if using).
- Transfer the soup to a blender and pulse until smooth and creamy. Season to taste.
- Serve warm or chilled.