1 head celery **See suggestion below
2 large onions
25 grm margarine
1 litre vegetable stock (4 cups)
400 ml soy milk (1 and a half cups)
1 tablespoon cornflour
1 teaspoon sugar
seasoning to taste
Chop onions. Wash and dice celery.
Heat margarine or oil, add vegetables and saute for 10 mins. Add vegetable stock, cover and simmer for 25 mins.
Whirl in a blender & sieve to remove any stringy bits. Return to pot with soy milk and add 1 tablespoon cornflour and 1 teasp. vegan sugar mixed with water. Bring to boil while srirring and gently simmer for 5 mins.
Garnish with a sprig of celery leaves.
**Suggestions:-Use a potato peeler to peel off the strings from the older celery stalks and there is no need to strain for stringies!! I also put some celery leaves into the soup for flavour and remove before the blending stage. Smells delicious while cooking too.