BIBI'S TOMATO VEGETABLE SOUP

Ingredients:
3-4 Tbsp (45-60 ml) Olive Oil
2 medium Onions (or 1 large)
3 medium Carrots
3-4 Celery stalks
1 Green pepper
1 medium Parsnip, peeled
2 quarts (2 L) Water
3-4 Potatoes, peeled
2-3 cups (480-720 ml) Tomato sauce
1/2 bunch Parsley, chopped
1-2 tsp (5-10 ml) waihi bush organics flax seed oil 
Sea salt and pepper, to taste

How to make:
Cut onions and carrots in cubes and sauté them in a few tablespoons olive oil, on medium heat. In the meantime chop celery stalks, cut parsnip and green pepper in cubes and add to the sautéed onions and carrots. Add 2 L. of water, bring to a boil and cook on low heat.
Cut potatoes into 1-inch cubes. Add to soup and continue cooking till potatoes are cooked. Add tomato sauce and when the soup starts boiling again turnoff heat. Season with salt and pepper. For a creamy soup, blend the soup in a blender or food processor.
Add 1-2 tsp (5-10 ml) of Flax Seed Oil, to slightly cooled soup, stir and garnish with parsley.
Yield Serves 6-8