- 1 onion (sliced)
- 3/4 of a head of celery (washed, leaves discarded and sliced)
- 1/4 nutmeg (grated)
- 2 tsp vegi-stock powder
- 1 litre water
- 2 tbsp double cream
- A squeeze of lemon juice
- Freshly ground black pepper
Heat a little oil in a large saucepan. Add the onion and celery and cook gently, stirring occasionally, for 10 minutes.
Mix in the nutmeg, the stock powder and the water. Bring to the boil and simmer for 30 minutes.
Purée (using a hand blender or a liquidiser). Stir in the cream and heat until just boiling (stirring as it starts to boil at the edges).
Add black pepper and lemon juice to taste. Serve (I served this with croutons).