Ingredients:
• Celery — 6-7 stems
• Carrots — 3 PCs.
• Onion — 1 PC.
• Garlic — 1 clove
• Vegetable oil — 2 tbsp
• Black pepper — 3 peas
• Allspice — 3 peas
• Bay leaf — optional.
Preparation:
Prepare the ingredients.
Wash and peel all vegetables. Cut into cubes.
Heat the butter in a pan and put there vegetables. Mix well and simmer on medium heat for 3-4 minutes.
Pour the vegetables with boiling water (or hot soup), so that the water just slightly covers the vegetables. Reduce heat to low and simmer until cooked, covering the pan with a lid halfway. Simmer until the vegetables are soft, about 20 minutes.
Put the vegetables in a blender and grinding to a complete puree. You can make puree with hand blender or RUB through a sieve.
Pour the soup back into the pot. Add salt and pepper to taste. Bring to a boil and turn off. Cover with a lid and allow the soup has rested for 5-10 minutes.