- 2 tablespoons olive oil divided
- 1 stalk of celery about 10 ribs, root part trimmed off and discarded
- 1 pound Yukon gold potatoes peeled and diced
- 5 ounces cremini mushrooms sliced
- 2 teaspoons dry thyme
- 7 cups water or vegetable stock
- 1 cup elbow pasta
- Salt and pepper to taste
Cook the mushrooms and potatoes:
Heat the remaining 1 tablespoon oil in a large pot. Add the mushrooms and cook for 8-10 minutes. Season with salt and pepper.
Add the potatoes and cook for 5 minutes. Season with salt, and pepper, and add the dry thyme. Cook for 1 minute until fragrant.
Blend the potatoes and celery:
Calories: 287kcal | Carbohydrates: 48g | Protein: 8g | Fat: 8g | Sodium: 12mg | Fiber: 4g | Sugar: 2g | Vitamin C: 22mg