Curried celery soup (vegan, gluten free)

Ingredients

• 2 teaspoon olive oil
• 1 onion, chopped
• 1 leek, washed and sliced
• 1 1/2 pounds celery, chopped
• 1 tablespoon curry powder
• 2 potatoes, washed, peeled and diced
• 3 3/4 cups vegetable stock
• 1 bouquet garni (parsley, thyme and bay leaf tied together)
• 2 tablespoons fresh parsley, finely chopped

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Preparation

• Heat oil in a large saucepan. Add the onion, leek and celery. Cover and cook gently for about 10 minutes, stirring occasionally.
• Add the curry powder and cook for 2 minutes more, stirring the vegetables occasionally. Add the potatoes, stock and bouquet garni and bring to a boil.
• Simmer for 20 minutes, until the vegetables are tender.Remove and discard the bouquet garni and set the soup aside to cool lightly.
• Use a hand blender and process in pot until smooth.Add the fresh parsley, season to taste and ladle into soup bowls.