Makes three generous servings; leftovers may be frozen.

Ingredients

6oz onion, finely chopped
2 cloves garlic, crushed or finely chopped
1tbspn olive oil
1 heaped tbspn plain wholemeal flour
½ pint water
1 tbspn vegetable bouillon powder added to 1 pint of boiling water
¼ pint soya milk
1 large head celery, chopped (reserve one stalk)
12oz potato, chopped
Salt and black pepper

Preparation method

1 Heat the oil in a heavy based pan and sauté the onion until soft (about 2 mins). Add the garlic and sauté for a further minute
2 Add the flour to the pan and stir thoroughly. Gradually add the water, stirring continuously to avoid the roux becoming lumpy. Bring to the boil; the mix should be thick and smooth.
3 Add the bouillon and soya milk, and bring back to the boil.
4 Add the potatoes and celery and simmer for around 20 mins until vegetables are tender.
5 Puree the soup in a blender until smooth. Add salt and black pepper to taste.
6 Slice the reserved stalk very finely and stir in to the soup before serving.