4 lg Potatoes
2 1/2 c  Vegetable stock
2 tb Margarine
1    Garlic clove, crushed
1 lg Onion, chopped
2    Stalks celery, chopped
2 ts Fresh thyme/basil, chopped
1 tb Olive oil
1/2 c  White wine
1 tb Soy sauce

Peel and cube the potatoes and boil them in the stock
for 15 mins, until tender.
In a large saucepan, melt the butter and saute the
garlic and onion. Add the celery, carrots and herbs.
Add the olive oil, potatoes and stock. Stir well,
cover and simmer 20 mins.
Pour in the wine and soy sauce, stir again, cover and
simmer a further 20 mins, adding extra water or veg
stock if necessary.