Ingredients
- 2 celery stalks (finely chopped)
- 1 onion (finely chopped)
- 1 bay leaf
- 1,200 ml vegetable stock
- 600 gr potatoes-cubed
- 550 gr swiss chard (chopped)
- 16 ml canola oil
- 4 gr thyme
- 1 gr parsley
- 1 gr dill
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.
