Directions:
Step 1. Saute the Veggies & Herbs
- Start by adding the celery, onion and garlic to a large soup pot with 1/4 cup of the vegetable broth. Saute over medium heat for 5-6 minutes until softened.
- Stir in the thyme and oregano and cook for a couple more minutes. You can add a little pinch of salt and pepper for seasoning here as well.
Step 2. Cook the Soup
- Add everything but the lemon and bring the soup to a light simmer over medium-low heat. Simmer the soup uncovered for 15-20 minutes until the potatoes are fork tender.
Step 3. Blend Half the Soup
- Carefully scoop about half of the soup out and into a blender. Blend until very smooth and creamy.
- Pour the blended portion back into the pot and stir to combine with the unblended soup. You can also blend all of the soup if you want it completely smooth.
Step 4. Season and Enjoy!
- Finally, squeeze in the fresh lemon juice and season with salt and pepper, if needed.
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