Heat oil in a large saucepan. Add onion, leek, and celery, cover and cook gently for 10 minutes, stirring occasionally. Add the curry powder and cook for 2 minutes, stirring occasionally. Add the potatoes, broth and bouquet garni, cover and bring to a boil. Simmer for 15 minutes or until the vegetables are tender. Remove and discard the bouquet garni. You may want to set the soup aside to cool slightly before pureeing in a food processor or blender. If you are using an immersion blender, the soup does not need to cool. Puree until smooth. Add the mixed herbs, season to taste and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves. VARIATION: use celeriac and sweet potatoes in place of celery and standard potatoes. (Recipe the HIGH FIBER COOKBOOK, by Anne Sheasby. 1997: Anness Publishing ISBN 1551106035) [PER SERVING: 102 cals, 4g protein, 3g fat, 16g carbs, 4.4 g fiber] (Mastercook [PER SERVING: 179 cals, 6g protein, 4g fat, 30g carbs, 5.3g fiber] from kitpath@earthlink.net 11/20/98. TIP: The smaller the chop, the faster the vegetables cook. This soup doesnt improve that much with prolonged simmering. ) Recipe by: HIGH FIBER COOKBOOK - Anne Sheasby* Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 20, 1998, converted by MM_Buster v2.0l.