Creamed Vegetable Soup



2 carrots

1 parsley

1 stalk celery

1 onion

2 cloves garlic

1 potato

3 tbs canola oil

1 tbsp flour

1/2 tsp pepper

1 tsp salt

12 cups of water


Dice carrots, parsley, onion, garlic, potato

Add oil to cold pan. Put vegetables into pan and turn onto medium heat. Stir until onions are golden. Add flour to pan and stir until vegetables are covered. Add water, bay leaf, salt and pepper. Bring to a boil for 5 minutes. Simmer for 2 hours. Blend vegetables with an immersion blender. Serves 6.




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