wash and trim the onion, carrots and celery and dice them.
put the onion, carrot, celery and olive oil in a larger, non-stick frying pan over medium-low heat.
stir the vegetables every few minutes so they don't burn.
once the vegetables have softened, after 7-10 minutes, add garlic, herbs and water.
turn the heat down to low so the pan is just simmering.
After simmering for 10 minutes, carefully puree the soup using an immersion blender. (use electric mixer if no blender).
OPTIONS BELOW--choose an option or two to make the soup your own:.
strain the soup through a fine sieve to make a clear broth.
add 2 cups vegetables and simmer until vegetables are cooked--about 10 minutes.
add 1/2 cup of barley, rice or pasta or other favorite grain and simmer until cooked.
replace 2 cups of the water with 2 cups of chicken or beef broth.
add 3 cups of already-cooked dried beans (lentils, pintos, etc).
add 1-2 cups of finely chopped, cooked meat or fish and heat through.
with raw meat or fish, cook it first, then drain off fat if the meat is very fatty and begin the soup adding the olive oil and veggies --
add 1 cup of cream or half and half at the end of cooking to make into a creamy soup.
add 3 tablespoons of tomato paste and 2 tablespoons of balsamic vinegar, stir in and heat through.
add 1/2 cup very finely chopped spinach; if already cooked, then heat through, otherwise, simmer the spinach for 3-4 minutes.
get creative with garnishes to put on top--croutons, shredded cheese, mint or parsley, teaspoon of sour cream, paprika sprinkle.
