1tbsp Olive oil
1 onion chopped
½ bunch Celery chopped
2 medium potatoes peeled & chopped
1 litre chicken/vegetable stock (or stock cubes as per direction)
2 Garlic cloves chopped
2 tbsp cream (optional)
Salt & Pepper to taste
Heat oil in a large sauce pan, add onion and garlic. Fry till onion softens. Add celery, carrot and potatoes and fry for 4-5 minutes. Add the stock, salt and pepper. Transfer to a pressure cooker and pressure cook for 8-10 minutes (time may vary with different pressure cooker). If you don’t have a pressure cooker let it boil, then simmer covered for 25 minutes. Blend with a stick blender until smooth. Add warm water if consistency too thick. Taste and adjust the seasoning. Add cream and stir well.
Ladle the hot soup into bowls and garnish with croutons and mint leaf.