• 1/4 cup vegan butter or 1/2 cup water for water saute

• 1 large head of celery (about 5 – 6 cups), thinly sliced with leaves

• 1 medium onion or leek, diced

• 4 cloves garlic, minced

• 1 lb. potatoes (waxy white or Yukon gold), diced into 1/4 – 1/2 inch cubes

• 4 cups vegetable broth or water (or combo)

• 1/4 cup fresh dill, chopped

• 1/2 cup parsley, chopped

• pinch of red pepper flakes

• mineral salt & pepper to taste

Click here for instructions.