Soup - 'Cream' of celery and parsley soup
My organic vegetable box had a huge bag of parsley in it this week, and I knew I would never use it all before it went off. I came up with this - it's a vegan recipe because I only have soya milk in the house, but you can use real milk or cream if you want.
You need
1 large onion
a couple of tablespoons of olive oil, or less if you're on a low fat kick.
a few sticks of celery - as many as you like really, but not a whole head.
parsley - up to about 4 oz, but if you've only got less it doesn't matter
2 oz flour
1 1/2 pints of veg stock. I make mine up using stock cubes.
1/2 pint of soya milk. I use the unsweetened variety but you don't have to.
Seasoning to taste
Chop up the onion, celery and parsley. Cook the onion and celery in the heated oil in a heavy pan until the onion is translucent and soft. Add the parsley and stir for a couple of minutes then add the flour. Mix thoroughly and add the veg stock. Bring to the boil and simmer for about 20 minutes. Let it cool and whizz in a processor or blender until smooth. Add the milk. Reheat and serve.
Makes enough for 3-4 servings.
I had some for lunch; it was yummy.
You need
1 large onion
a couple of tablespoons of olive oil, or less if you're on a low fat kick.
a few sticks of celery - as many as you like really, but not a whole head.
parsley - up to about 4 oz, but if you've only got less it doesn't matter
2 oz flour
1 1/2 pints of veg stock. I make mine up using stock cubes.
1/2 pint of soya milk. I use the unsweetened variety but you don't have to.
Seasoning to taste
Chop up the onion, celery and parsley. Cook the onion and celery in the heated oil in a heavy pan until the onion is translucent and soft. Add the parsley and stir for a couple of minutes then add the flour. Mix thoroughly and add the veg stock. Bring to the boil and simmer for about 20 minutes. Let it cool and whizz in a processor or blender until smooth. Add the milk. Reheat and serve.
Makes enough for 3-4 servings.
I had some for lunch; it was yummy.