Recipe sounds truly lovely and I will be trying ASAP – where did I put the fenugreek? And I will add a couple of onions rather than flakes – Thanks somuch
Delicious and satisfying soup. Approx 4.5g carb per serve
• 750g celery (leaves& stalks)
• 3 tspns veg stock powder
• 3 tspns powdered fenugreek
• 20g dried onion flakes
• 300g sour cream
• Salt & Pepper to taste
Wash and chop celery leaves and stalks into approx 3-4 cm lengths. Put into a large saucepan with enough water to cover them. Add stock powder, fenugreek and onion flakes. Simmer, covered, until stalks are tender. You may need to add a little more water as the celery cooks. The soup will thicken once you've puréed it. Leave to cool.
Whizz in a food processor, or use a stick blender, until you get a smooth consistency. Add cream and blend again.
Will freeze well. Reheat gently to make sure the cream doesn't separate.