2 tbsp. butter or vegetable oil
1 lb. carrots
5 ribs celery
2 leeks
1 onion, sliced
1 (1 inch) piece ginger, chopped
1 garlic clove, crushed
Salt and pepper to taste
Juice of 1/2 lemon
1/2 c. chopped cilantro or parsley

Peel carrots and celery and cut into 1/4 inch rounds. Wash leeks carefully and trim and cut into 1/4 inch slices. Put butter or vegetable oil in pot and add all other ingredients except cilantro. Close lid and set on stove on lowest setting for 1 to 1 1/2 hours until vegetables are crisp tender. Before serving, add cilantro or parsley.