Paolo's Organic Celery and Potato Soup

1 carrot, peeled and sliced
I head of organic celery, washed, prepared and sliced thinly
2 potatoes
one clove of garlic crushed
two small organic onions, peeled and cut into small pieces
2 litres of still bottled water
2 teaspoons of Swiss Kallo vegetable stock (monsodium glutamate and wheat free - from a health shop) in quarter of a cup of hot water
vegetable oil for cooking onions and garlic
parmesan cheese for sprinkling (if desired)

This delicious recipe is very nutritious. It is "medicinal treatment" for any illness and very good for ME/CFS, since organic vegetables are full of iron and other vital minerals which boost the immune system. It is the best way to eat organic celery, if you cannot eat it raw. It also contains some garlic which is treatment in ME/CFS. A plate of soup containing potato is a digestible meal in itself. You can use this recipe to make any kind vegetable soup from ingredients to which you are not allergic. If you are on a low income in ME/CFS, it is a way of eating and using up any left-over vegetables in the fridge, which is very economical. It is also wheat-free. You can store soup in a covered container the fridge for 3-4 days or take it to work hot in a vacuum flask for an organic lunch, with a wheat-free sandwich.

Peel the potatoes and boil until nearly cooked, put on one side and keep them warm. In a grinder, cut the onions, carrot and garlic into very small pieces. Put onions, garlic and carrot in a saucepan with a little oil and soften for 5-10 minutes stirring over a medium heat. Add the celery slices and potato (mashed) and cover with the boiling water containing the stock. Stir. Cover and stir, now and then. Simmer over a low flame for 25-35 minutes. When celery is soft, strain off the liquid and keep it warm, on one side. Mash the celery until it has a "soup" consistency and return the liquid. Simmer for another 5-10 minutes. Serve hot with Parmesan cheese and wheat free bread.