Potato, Carrot and Celery Soup Recipe

I love cream soups but don't always want (read: need) the calories and fat that go with eating them. This soup is a potato-based, blended version that plays on a delicious, healthy soup my mom made a few times for us when we were kids. I really, really love the flavors-- satisfying but not heavy -- and if you're one for spice, then you'll find this soup rather nice. Just the other evening, we enjoyed some with salmon burgers.

Ingredients:

4 cloves of garlic, chopped

Half a large onion, diced

3 or 4 small Yukon Gold potatoes, halfed and sliced

5 carrots, peeled and sliced into coins

3 celery stalks, diced

A handful of little broccoli trees

A knob of ginger

Olive oil for sauteeing

One large can of chicken broth (I use the low salt- you can add more later if you need to)

Cayenne pepper and salt to taste.

Prep:

Place your cut-up veggies (except for the broccoli) into the bottom of a large sauce pan with a few Tablespoons of olive oil. Sautee on medium heat, stirring constantly, until veggies are a bit soft and onion is translucent. Add the chicken broth and cover. Bring to a low boil, then lower heat to medium-low or low, and simmer until vegetables are just soft enough to yield when you bite them.

Remove soup from stove and allow to cool. Remove knob of ginger and throw away. When cooled, ladle into a blender and pulse a few times until soup reaches your desired consistency. I like mine with a few lumps. You can also chop up parsley and garnish each bowl with that if you have it handy. Mmmmm, now that's tasty!

Submitted by: Dina Giolitto of Wordfeeder.com

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