Potato leek soup

2 leeks
4 red or Yukon potato
4 stalks celery
2 cups cabbage
1 T oil or butter
1 T marjoram
1 T thyme
1/8 cup tahini   

This is an old favorite with a slight twist to make it dairy free. Most soups begin with carrot, onion, and celery sauteed until soft. In this recipe we leave out the carrot so we have a nice off whit color. Saute leeks, potato, celery, and cabbage in oil or butter. When onions are soft add water or veggie stock until ingredients are completely submerged. Bring to a boil and then turn down heat and cook until potatoes are soft. Approx. 20 minutes. When potatoes are tender add tahini, spices and salt to taste. You can garnish with fresh parsley

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