Instructions: Heat oil in a large saucepan. Add onion, leek, and celery, cover and cook gently for 10 minutes, stirring occasionally.

Add the curry powder and cook for 2 minutes, stirring occasionally.

Add the potatoes, broth and bouquet garni, cover and bring to a boil.

Simmer for 15 minutes or until the vegetables are tender.

Remove and discard the bouquet garni.

You may want to set the soup aside to cool slightly before pureeing in a food processor or blender. If you are using an immersion blender, the soup does not need to cool. Puree until smooth.

Add the mixed herbs, season to taste and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves.

VARIATION: use celeriac and sweet potatoes in place of celery and standard potatoes.

TIP: The smaller the chop, the
faster the vegetables cook. This soup doesnt improve that much with prolonged simmering. )

NOTES : Unusual combination of flavors - good with a warm whole-wheat roll or pita (for dunking)

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