Super easy soup with lovely strong uplifting flavour of celery and a great way to use of bits of fridge leftovers.
I also had half a pot of leftover ginger tea and mountain tea which I used to make the stock but you don’t need to do that and any stock will do.
2 medium potatoes
1/3 of one celery
olive oil – about 1 tblsp
[Leftover ginger and/or mountain tea]
salt & pepper
splash of fresh lemon juice
Peel and finely chop the onions, and the potatoes and finely chop the celery. You can leave all the leafy bits on, they will add flavour. Sweat the chopped vegetable in the olive oil. You’ll need to stir them a lot as the potatoes can stick. Peel and chop the pear and add that with the bay leaf stirring for a few more minutes.
At that point, I added about a cup of leftover ginger tea and made up another cup of mountain tea into which I then dissolved organic vegetable powder (a stock cube or two would be fine). I added the liquids to the pot and topped it up so that there was about 1 litre of liquid in the mix.
Let the whole thing cook for about 15 minutes at a heat which cooks the vegetables but is not bubbling like crazy. Remove the bay leaves and using a hand blender, blend for a few pulses so that you have some thinker soup bits and also some vegetable bits.
Squeeze over the lemon juice and season.
Once you have put the soup in the bowls, splash over a little good quality olive oil if you have it or some herbs. And serve with good bread and/or salad.