Recently I have been going crazy about eating my veggies. Since my triumphant achievement of being about to pull together 3 dishes for a meal , I have been putting at least 2 veggie dishes at each meal. So each time when I hit the supermarket, my trolley is piled high with loads of veggies. But what to do with those leftover veggie odds and ends? I made this soup with them, of course! How to make this: Fine chop a big onion, carrots and celery. Peel and slice russett potatoes. Heat olive oil in a stock pot. Saute the onion, carrots and celery until the vegetables softened. Add potatoes and continue to saute until the potatoes soften. Add stock (or water) and bring to a boil. Simmer until all the vegetables are softened, about 20 minutes. Turn off the heat and let it cool down slightly. Transfer the soup into a blender (you may need to do this in batches). Blend until smooth and serve! This soup is thick without even adding cream! Packed with lots of fibre and delicious. Unfortunatel