I added some carrots and broccoli and cooked until the potatoes were soft. I also added a little soy cheese in with the cold broth and used celery salt instead of actual celery. Very delicious.
I also used more dill and a bit of lemon juice and just grated the cucumber with the juices into my tupperware. I then ate it with the Appetite for Reduction baked falafel.
Presenting Olive Garden's Ravioli di Portobello (Vegan Style)