Pota Brata (Irish Flag Soup)

Heat the olive oil in a large pot over medium heat; cook and stir the onions carrots celery and garlic in the hot oil until the onions are translucent 5 to 7 minutes.

Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage salt and black pepper. Reduce heat to low place a cover on the pot and cook until the flavors blend about 1 hour.

Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately you can use a stick blender and puree the soup in the cooking pot.