Ingredients
2 tablespoons grapeseed oil (or extra-virgen olive oil)
1 onion, minced
2 to 3 ribs celery, chopped
8 carrots, peeled and chopped
3 garlic cloves, minced
2 teaspoons sea salt
8 to 9 russet potatoes, peeled and chopped
1 48 ounce container of vegetable broth
4 cups water
1 28 ounce can diced tomatoes, drained
pepper
lemon juice (optional)
Preparation
