Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Potatoes |
| 2½ cup | Vegetable stock |
| 2 tablespoons | Margarine |
| 1 each | Garlic clove, crushed |
| 1 large | Onion, chopped |
| 2 eaches | Stalks celery, chopped |
| 2 teaspoons | Fresh thyme/basil, chopped |
| 1 tablespoon | Olive oil |
| ½ cup | White wine |
| 1 tablespoon | Soy sauce |
Peel and cube the potatoes and boil them in the stock for 15 mins, until tender. In a large saucepan, melt the butter and saute the garlic and onion. Add the celery, carrots and herbs. Add the olive oil, potatoes and stock. Stir well, cover and simmer 20 mins. Pour in the wine and soy sauce, stir again, cover and simmer a further 20 mins, adding extra water or veg stock if necessary.