Light and cleansing, this soup and its topping can help detox your system after many indulgent holiday meals.
Heat 1 to 2 tbsp. of olive oil in a large pot and add the onion, celery and carrots. Sauté for a few minutes, then add in the oregano and bay leaf. Blend one of the chopped tomatoes with the vegetable broth and add in with tomatoes, 4 cloves of minced garlic, water, salt and pepper. Bring to a boil, then reduce heat and cook for about 15 minutes or until the carrot is tender.
While the soup is cooking, make the parsley drizzle. Start by mincing the parsley and combine with ¼ cup olive oil, lemon juice, 2 cloves of minced garlic and salt, to taste, in a small processor and blend until smooth.
Serve soup hot, top with parsley-lemon drizzle and enjoy with your favorite bread rolls or crackers.