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.