A simple celery soup

A few days into the New Year and already the bills start arriving. No more 'oh it's Christmas' kind of treats and time to start making do with what we've got. Luckily the larder is pretty well stocked and should see us through the next few months. There are plenty of food bargains to be had as the shops sell off their unwanted surplus post Christmas. Combine this with a rainy afternoon's cooking and there are many thrifty meals that can be made in advance and stored in the freezer. The dreaded 'man flu' has also struck our household and upstairs, reclining in bed, is a very theatrically poorly patient. The perfect tester for this simple and nutritious soup.

This is surprisingly creamy because of the celeriac yet is very low fat. I used homemade chicken stock (which I freeze in ice cube trays for convenience) but a good quality stock cube will work just as well.

Simple celery soup (serves 4)

1 tbsp olive oil
1 small onion, finely chopped
1 clove of garlic, crushed
200g (roughly half) celeriac root, peeled and diced
1 head of celery, finely chopped (use the leaves as well)
400ml chicken or vegetable stock
salt and pepper to taste

Sweat the vegetables in the olive oil on a very low heat in a covered pan until the onions are translucent (but have not browned) and the vegetables have softened, about 15-20 minutes. Add the hot stock and simmer for a further 5-10 minutes, then blend to your preferred consistency (I like a little texture but it's up to you). Season to taste with salt and pepper before serving.