Heat oil in a soup pot and sauté onions and garlic for 3 minutes. Add celery, potatoes, water, kombu, sea salt and water. Simmer over a low flame for 5 minutes. Remove kombu and discard, cover pot and simmer another 10 or until vegetables are tender. In two batches, blend ingredients in a blender. Pour back into a pot and add the Edensoy, dill, parsley and black pepper. Simmer on low without boiling until hot, about 5 minutes. Serve hot or chilled.
6g fat (35% calories from fat),