This soup is perfect for the change of season, not too heavy but still warm and comforting. It’s one of my favourites and a great way to eat celery as I’m not really a fan of it raw (unless it’s covered in peanut butter).
This version is gluten-free, dairy-free and vegan but feel free to swap the coconut oil for butter and the almond milk for cream.
1 bunch of celery, washed & roughly chopped
3 medium sized potatoes peeled and chopped into smaller chunks
1 large white onion roughly chopped
2 tbsp of coconut oil
1 Knorr vegetable stock pot
Salt & pepper
1. Put a large saucepan on a low heat and melt the coconut oil.
2. Throw the chopped celery, onion and potatoes into the pan, add salt and pepper and stir to make sure all the veg in covered in the coconut oil.
3. Put the lid on the pan and sweat the veg for 10 minutes (set a timer).
4. Stir, then sweat for a further 10 minutes.
5. Add a pint of boiling water to a jug with the stock pot and stir until fully dissolved.
6. Add the stock to the pan.
7. Turn the heat up until it starts to bubble then immediately take it back down to a simmer for 5 minutes.
8. Take your pan off the heat and blitz using a hand blender of pour into a food processor. Now it’s up to you to decide if the consistency is right for you – if it’s still too thick put the soup back on the hob and add some almond milk. Taste it to check the seasoning is right for you.
This week I served mine with a free-from bread roll topped with mashed avocado and sliced tomato.