Saute until the onion becomes translucent:
1 1/2 cups sliced onions (1medium)
1 clove garlic (crushed)
2 tbsp. olive oil
Add , bring it to a boil and simmer with a lid:
5 carrots (cut in half)
1 stalk celery(finely chopped)
2 medium size potatoes (peeled and cut in half)
6 cups water
When the potatoes are cooked completely, take out carrots and potatoes
and put them in the blender and blend at high until smooth.
Put it back to the soup and add:
1 tsp. salt or to your taste
1 tsp. sugar
1 cube soup stock
1/8 tsp. white pepper or black if you don't have white
2 tsp. oregano
1 tsp. thyme
1 tbsp. fresh finely chopped Italian Parsley
Cook 15 minutes longer.
Before serving add and heat but not boil:
1 cup evaporated milk or milk
Garnish with toasted pine nuts and chopped parsley. Serves 6-8.