Ingredients
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2 Bunches of Celery
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2 Potatoes
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1 Carrot
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8 Leaks
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1 Cauliflower
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1 Bundle of Parsley
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1 Cup Water
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Salt & Pepper
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1 1/2 Cup Chicken Soup
Directions
Stir-fry vegetables in oil until completely cooked. Add water and cover on low heat for one hour. Season with salt and pepper. Add chicken soup to thin. Blend.
