1 onion 2 celery stalks 16 ml canola oil 600 gr potatoes-cubed 1,200 ml vegetable stock 1 bay leaf 550 gr swiss chard 4 gr thyme 1 gr parsley 1 gr dill
Instructions
2. Add chard, thyme, parsley, and dill. Cook for an additional 10 minutes. Season with salt and pepper. Remove from heat and let cool slightly. Puree in a blender or food processor and reheat.