Ingredients

1 teaspoon garlic, minced

1 large onion, chopped

1 tablespoon butter

5 cups vegetable broth

3 russet potato, peeled and cubed

2 carrot, sliced

2 celery stalk, sliced (reserve tops)

1 zucchini, sliced

1 teaspoon dill

1 tablespoon parsley, minced

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon cornstarch, mix in 3 tablespoons cold water

Preparation

  1. Saute garlic and onion in large saucepan until onion is translucent

  2. Add broth, potatoes, carrots, celery (without tops) and zucchini

  3. Bring to boil then simmer 15-20 minutes until potatoes are just tender

  4. Add the dill, parsley, salt, pepper, reserved celery tops and if desired, the cornstarch thickener and simmer until slightly thickened