Hippocrates Soup

Ingredients:

• 1/2 celery root
• 2 celery sticks
• 1-2 leeks
• 1 onion (optional)
• 4 garlic cloves crushed
• 1 small bunch parsley
• 1-2 tomatoes (optional)
• 1-2 potatoes
• Extra veggies if desired or left in fridge
• 3 stock cubes or stock (I used chicken stock and added cabbage and zucchini)
• Olive oil

Instructions:

1. Wash and Chop all veggies and set aside.
2. Wash and chop parsley, including stems, reserving a handful of leaves to garnish when serving.
3. Heat olive oil in a large pot and cook garlic and leeks on low heat for 5-10 minutes.
4. Dont brown just let the leeks become soft.
5. Add celery sticks and carrots and cook a few more minutes.
6. Add the rest of the veggies and cover all the veggies with water or stock (add stock cubes if only adding water.
7. ) Bring to boil and reduce to a slimmer and cook for about 1-2 hours.
8. Serve with salt and pepper, if desired and a few parsley leaves on top.