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Export 9 ingredients for grocery delivery
Step 1
Cut the celery into thirds and arrange on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Transfer to the oven for 30 minutes.
Step 2
Heat the remaining 1 tablespoon oil in a large pot. Add the mushrooms and cook for 8-10 minutes. Season with salt and pepper.
Step 3
Add the potatoes and cook for 5 minutes. Season with salt, and pepper, and add the dry thyme. Cook for 1 minute until fragrant.
Step 4
Pour in the water and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender.
Step 5
Once the potatoes are fork-tender, scoop out half them from the pot and transfer them to a food processor. Add roasted celery and a few spoonfuls of the hot broth and blend until puréed.
Step 6
Bring the soup back to a boil. Add the elbows and puréed celery and potatoes and cook until the pasta is al dente. Taste and season with salt and pepper.
Step 7
Ladle the soup into bowls. Garnish with dill, silk chili, and a drizzle of extra virgin olive oil if you like. Enjoy!
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