2 tablespoons avocado oil
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 ¼–1 ½ pounds)
2 cups potatoes, sliced into ½ inch thick rounds
4 cups veggie broth
1 cup water
1 bay leaf (optional)
1 teaspoon salt
½ teaspoon pepper
¼ – 1/2 teaspoon cayenne
Heat the oil in a big pot over medium high heat, and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
While the onions are cooking, rough chop the garlic, celery and potatoes. When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes. Add the herbs and just wilt them.
Using an immersion blender, blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw spinach if you like or more fresh parsley. Place it back in the same pot over low heat. Gently heat, careful to not over simmer, or you may loose the lovely vibrant color.
Recipe adapted from feastingathome.com