Potato Lentil Soup

Here is a variation of the russian borscht and cream of potato soup.
I was craving soup.
Rain was falling.
Veggies in my fridge.
I wanted to use some fresh greens, nettles, while still satisfying my chill with root vegetables.
What transpired was a melody of fresh flavours set in by a deep flavour of earth and gently combined with a layer of cream.
With all my soups I like to have a one pot meal balanced with protein, nutrition and flavour. Included is the healing properties coming from my intention and the freshness from the ingredients.

Potato Lentil Soup

11/2 Tbs olive oil
1/2 onion diced
3 garlic cloves, minced roughly
pinch of cayenne, cumin, turmeric
1 inch fresh dried rosemary
1 Tbs tamari
2 each potatoes, yam, taro, cubed small
1 celery stalk sliced
1 cup lentils; sorted, rinsed and soaked with seaweed
stock to cover, used artichoke and nettle stock
salt and pepper
1 bunch of nettles, coarse chop
1/2 bunch fresh dill
1/2 lemon fresh squeezed
1/2 C cream

In a large pot, heal oil, add onion and saute until partially translucent
Add garlic and spices, mix with onion and cook another minute
Add tamari and mix well and right away put in root vegetables and lentils, mix
Pour in stock to just cover ingredients, bring to boil and simmer until lentils are soft
Add salt and pepper, nettles, dill and fresh lemon
Blend gently, let this cook together below simmer
Turn off heat and finish with cream

cut up some crusty bread, sharp cheese and pour a steaming bowl of goodness.
wow