Recipe by Doug DiPasquale, Holistic Nutritionist
Heat a 10L pot on the stove top on medium-high heat. Once hot add olive oil so that it covers the bottom of the pot. Add onion, leek, parsnip and celery, stirring frequently.
When vegetables have begun to brown (about 5 minutes), add a little water to the pot to keep them from burning.
Add garlic, potatoes, salt, pepper and rosemary. Pour in enough water so that the potatoes are just covered. Bring to a boil, stirring occasionally.
Once boiled, turn the pot down to a simmer (low heat). Allow to simmer for forty minutes or so, stirring and occasionally checking the doneness of the potatoes. When potatoes are soft enough to be easily cut with a spoon remove pot from heat.
Using a hand-blender blend the soup until no chunks remain. The consistency can be adjusted by adding more water if necessary. Add more salt if needed.