Our vegetable patch bounty of celery is more than we can consume in a month and we used some to make a fresh batch of soup for dinner a couple of nights back.  I decided to experiment a bit with the finishing off the dish and added a couple of teaspoons of flavoured cream cheese which works really well instead of cream (not sure if it is healthier but different definitely).

What do I need to make it?

• 3-4 bunches of celery washed, trimmed and diced
• 1 medium onion chopped
• 2 medium carrots chopped
• 2 cloves of garlic
• 2 gluten free vegetable stock cubes
• 2 bay leaves
• 50 gms butter
• 2 tbsp oilve oil
• 2 tsp cream cheese (optional)
• Salt and pepper to taste

How much will I make?

Serves 4

How do I make it?

Heat oil and butter in pan and add garlic and bay leaves to it.  Saute for a minute before adding the onions and sweating them down a bit.  Then add the celery and carrot and give the pan a good mix.   Add 500 ml of water and the stock cubes and bring to a boil.  Simmer the soup on low heat for 30-40 minutes till the vegetables are cooked.  Remove the bay leaves before blending the soup in a food processor till you get a fine puree.  Return to heat and adjust the seasoning.  Add couple of teaspoons of cream cheese, mix and switch off heat.  Serve hot.