Heat oil in a soup pot and sauté onions (& optional garlic) for 3 minutes. Add celery, potatoes, kombu, sea salt and water. Simmer over a low flame for 5 minutes. Remove kombu, 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.
Per serving - 146 calories, 6 g fat (35% calories from fat), 3 g protein, 19 g carbohydrate, 3 g fiber, 0 mg cholesterol, 296 mg sodium