Mediterranean Potato Soup

Peel potatoes and cut into small cubes. Rinse celery and cut into thin slices. Peel onion and chop finely. Rinse tomatoes and blanch in hot water, rinse in cold water and peel, dice.

Heat 3 tablespoons of oil in a saucepan. Saute onion, celery and potatoes for a few minutes. Add vegetable stock and bring to a boil. Add tomatoes and simmer, covered, for about 10-15 minutes or until potates are tender on meduim heat. 

Rinse capers under cold water and add to the soup. Season with salt and pepper. Add parsley.