4 lg. potatoes
2 1/2 c. vegetable stock or water
2 tbsp. butter
1 clove garlic, crushed
1 lg. onion, chopped
2 sticks celery, chopped
2 carrots, chopped
2 tsp. chopped fresh thyme and or basil
1 tbsp. olive oil
1/2 c. white wine
1-2 tsp. soy sauce (to taste)

Peel and cube the potatoes and boil them in the stock for 15 minutes, until they are tender. In a large saucepan, melt the butter and saute the garlic and onion. Add the celery, carrots and herbs. Add the olive oil, potatoes and stock. Stir well, cove rand simmer for 20 minutes.

Pour in the wine and soy sauce, stir again, cover and simmer for a further 20 minutes, adding extra vegetable stock or water if necessary. Serve piping hot. 1 hour to make. Good source of vitamin A, B group vitamins, Vitamin C.