Serves 3
Makes three generous servings; leftovers may be frozen.
Ingredients
1tbsp olive oil
6oz / 170g / ¾ cup onion, finely chopped
2 cloves garlic, crushed or finely chopped
1 heaped tbsp vegetable bouillon powder dissolved in 1½ pints / 850mls of boiling water
12oz / 340g / 1½ cups potato, chopped
1 large head celery, chopped (reserve one stalk)
1 tbsp cornflour, dissolved in 1 tbsp cold water
¼ pint / 140mls almond milk
Salt and freshly ground black pepper
Preparation method
1. Heat the oil in a heavy based pan and sauté the onion until soft (about 2 minutes). Add the garlic and sauté for a further minute
2. Add the bouillon, the potatoes and the celery, bring to the boil, then simmer for around 20 minutes until vegetables are tender.
3. Allow to cool slightly, then puree in a blender until smooth.
4. Return the soup to the pan and bring to a simmer. Add the cornflour and water and stir constantly until thickened.
5. Slice the reserved celery stalk very finely and add to the soup. Stir in the almond milk and season with salt and freshly ground black pepper. Heat thoroughly before serving.