Cream of Celery Soup
by Maggi McElroy
Vegan Vegetables Soups Dairy Free Healthy Eating
1 Head of Celery, finely chopped
1 Onion, finely chopped
2 tbsp Vegetable Oil
900ml/30fl.oz. Vegetable Stock
Sea Salt and Black Pepper
1 teasp Dried Mixed Herbs
225g/8oz Soft or Medium Tofu
2 tbsp Freshly Chopped Parsley
Heat the oil in a large saucepan, add the onion and celery and
sauté for a few minutes.
Add the stock, salt, pepper and herbs. Bring
to the boil, stirring well then lower
heat, cover and simmer for about 20 minutes.
Leave to cool slightly, then place in a liquidiser or food processor together
tofu and blend until smooth.
to the saucepan and reheat gently. Serve
topped with parsley.
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