Winter Vegetable Soup (Vegan, fat free)

Starter for four.

Rainy drab December evenings are the perfect setting for a hand-warming, heart-satisfying soup. This is a staple--and no guilt to top.

3 medium-sized potatoes, peeled
2 leeks, peeled
1 carrot, peeled
6 medium-sized mushrooms, cleaned
1 clove garlic
1 tsp dried celery
salt and pepper to taste

Wash all vegetables and chop in thin slices. Put in a pot and cover with water. Bring to a boil, reduce heat, add dried celery and salt and pepper and simmer for 15-20 minutes until vegetables are thoroughly cooked but not mooshy. Mash with a hand blender but leave some vegetables chunky for texture. Serve with lemon and warm bread. For a non-vegan version add a dollop of sour cream or strained yogurt in the middle of each bowl.