Potato-Flax soup

1/2 tsp Caraway seed
1/2 tsp Celery seed
1 tsp Cumin seed
1 clove Garlic
2 medium Onions
1-2 chopped Carrots
1-2 ribs chopped Celery
3 tsp Herbes de Provence or whatever dried herbs you prefer, thyme is always nice
1 tbsp Paprika
3 tbsp Flax seed

Approx 10 Medium-large potatoes

Optional ½ cup Corn, whole kernel either canned or frozen will do, for added sweetness.
Optional ½ cup Red Lentils for added protein and fiber.

4-5 liter pot, anytime I add water it's hot water from an electric kettle, heating element right in the water is more efficient. I would recommend skipping any stock and just using water to avoid the excess salt, or use home-made vegetable stock but this soup is just fine using water.

Heat a few tablespoons of oil (canola or whatever you prefer, olive oil has a low smoke point) in the pot, when it's hot enough (drop of water sizzles) add: Celery seed, Cumin seed, Caraway seed, Garlic.

Let it cook for a minute or two then add 2 medium onions chopped. Once the onions are transparent add the following: Carrots, Celery, Paprika, Herbes de Provence, Flax seed, optionally 1/2 cup whole kernel corn, optionally 1/2 cup red lentils. Add 2" diced potatoes and enough water to cover the potatoes by an inch or two.

Cook for 30 minutes at full pressure in a pressure-cooker, or 2-3 hours simmering on a stove-top. If you're cooking it on a stove-top I would recommend adding more water, closer to the top of the pot, to compensate for steam loss as you'll want to stir it occasionally to prevent burning.

Either use a potato masher to grind up some of the potatoes or use a hand-held immersion blender until you reach your preferred consistency trying to keep some potatoes chunks whole. Keep in mind that while hot it will be fairly liquid but it will thicken up as it cools.

Salt and pepper to taste.

Serving Size: 10-12 based on 1.5 cup / 375ml servings

Number of Servings: 12

Recipe submitted by SparkPeople user NSRBRAKE.