Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop all of the vegetables except the potatoes, which should be boiled for 20 minutes to soften before adding later. fry the rest of the vegetables and crushed garlic in the olive oil, in a wok or saucepan for 15 to 20 minutes over a medium heat. do not allow them to burn, just brown and release their juices. add the tin of chopped tomatoes, vegetable stock, cooked potatoes (chopped) and seasonings. cook for another 15 minutes (or longer if required). serve hot either as is, or with half of the soup pureed using a potatoe masher.

Target recipe: simmer stock ingredients for an hour or two. heat oil in soup pot and saute onions and celery on med. high heat until onions are transluscent. add stock, carrots and potatoes. simmer until carrots are tender and potatoes start to break down (about 1/2 hour to an hour). add water to desired consistency. remove a few cups and puree with a blender and return to pot. salt and pepper to taste. add additional vegetables and simmer about 20 minutes until vegetables are tender. serve.