Ingredients:

  • 1 tablespoon olive oil
  • 2 onions, diced
  • 2 sticks celery, diced
  • 400 g (approximately 14 oz) carrots, diced (no need to peel)
  • 400 g (approximately 14 oz) baking potatoes, peeled and diced
  • 700 ml (approx. 3 cups) vegetable stock (a cube is fine)
  • 1 bay leaf (optional, but recommended)
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add diced onions and celery, cover, and gently fry for 5 minutes until softened but not browned, stirring occasionally.
  2. Incorporate diced carrots and potatoes, then pour in the vegetable stock. Add the bay leaf (if using), and season with salt and black pepper. Increase heat to bring to a boil.
  3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until vegetables are tender.
  4. Remove the bay leaf, and carefully transfer the soup to a blender. Blend until completely smooth. (Caution: Handle the hot soup carefully to avoid burns.)
  5. If the soup is too thick, return it to the saucepan and add water to reach the desired consistency. Taste and adjust seasoning if necessary. Serve warm, ideally with homemade bread.