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A tasty vegetarian soup that's very easy to prepare.
- 1 lb leeks, chopped
- 2 pint vegetable stock
- 6 oz potatoes, diced
- 2 tablespoons sunflower oil
- 1 Onion, chopped
- 1 celery head, chopped
- 1 bouquet garni
- parsley, chopped
In a large saucepan, heat oil and cook onions until brown. Add celery, potatoes, leeks and parsley. Cook for 10 minutes. Add vegetable stock and bouquet garni. Simmer over low heat for 30 minutes. Turn off heat and take bouquet garni out of the saucepan. Pour mixture in a blender and blend until smooth. Transfer soup back to the saucepan. Heat again before serving. Garnish with parsley.