Cream of Vegetable Soup

Ingredients :

• 2 potatoes
• 1 leek
• 1 onion
• 1 small carrot
• 2 tomatoes (can be canned)
• 1/2 teaspoon celery seeds (or 1 stalk celery APIO)
• 2 1/2 cups water (or chicken broth when no post)
• salt, black pepper

Aromatic oil :

• 3 tablespoons olive oil
• 2 wires parsley
• 1 basil leaf
• sea ​​salt

Preparation:

In hot oil fry the leeks (white and light green part) and sliced ​​carrots, celery (if you opted for it) and chopped onion until soft.
Add potato cubes, crushed tomatoes with a fork and cover with water. Add salt and pepper to taste and bring to a boil. When it starts to boil the lid and let boil 30 minutes. In the last 10 minutes of boiling add celery seed (if you chose this option).
In blender mix everything until it becomes like a cream. The restorer of salt.
  The leaves of parsley and basil with sea salt are ground until they become paste. Add the oil and mix well.
Serve soup drizzled with aromatic oil cream and bread croutons.
Servings: 3