Celery and Potato Soup

This is such a creamy soup and yet there is not a hit of cream in it, I serve it drizzled with chilli oil for a spicy kick!   This makes 8-10 portions depending on how hungry you are and I freeze in small portions to use later.

2 heads of celery chopped
4 small onions chopped
6 medium potatoes chopped
1 garlic clove crushed
1.5 litres of vegetable stock
Salt and pepper
1 red chilli finely chopped
2 tbsp rapeseed oil
2 tbsp olive oil
Soya cream (optional)

Mix the chilli with the olive oil and leave for as long as possible to allow the oil the absorb the chilli flavours.   You can strain the chillies and just serve the oil, but I love spice so I use all of it.

Saute the onion, potato and celery in the rapeseed oil for 15 mins, until soft and translucent, add the garlic and cook for a further 5 mins.

Add the stock to cover the vegetables and cook for 15 mins on a gentle heat.   Check for seasoning and add to taste.   At this stage you could add some beans like cannellini, haricot or butter beans, but I like it just as it is.   Blitz with a stick blender until smooth

Then you can add a swirl of soya cream or drizzle with the chilli oil.