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Herb Potato Soup

Ingredients (use vegan versions): 1/2 teaspoon crumbled, dried rosemary 1 teaspoon crumbled, dried thyme 2 tablespoons olive oil 1 small rib of celery including the leaves, minced 2 cups vegetable stock 2 1/2 cups leftover mashed potatoes 1 tablespoon
lemon juice 1/3 cup fresh parsley, minced Directions: 1. In a small dry skillet toast the rosemary and thyme until fragrant, do not burn. Shake the skillet and heat for about 3 minutes. Set aside. 2. In a large saucepan saute onion, celery and carrots in olive oil over moderately low heat for about 1 minute, stirring constantly. 3. Stir in the broth or stock and bring to a boil. 4. Break potatoes up with a fork. Using a wire whisk, add potatoes a half cup at a time. 5. Continue whisking until smooth, reduce to a simmer and add toasted herbs, lemon juice and fresh parsley. 6. Taste soup and add salt and black pepper if desired. Serves: 4 Preparation time: 20min more Free recipe and All Free recipe

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