4-6 stalks Celery
1 medium Onion,
1 tblspn Olive Oil
1/2 tspn dried Thyme
600ml semi skimmed mild
1 medium Potato—cut into 1cm cubes
2 Sweetcorn Cobs –remove kernels
1/4 cup fresh Parsley, chopped
Seasoning (try also Chilli and Ginger)
Chop Celery stalk and Onion; saute in Olive Oil with Thyme.
Pour in milk. Add Potato and bring to the boil, stirring regularly so the soup doesn’t stick to pot. Cook until Potatoes are tender, but not mushy—10 mins roughly.
Add chopped Celery Leaves and Sweetcorn Kernels. Bring back to the boil. Serve immediately with Parsley sprinkled on top.
You can add crumbled fresh or smoked Fish when you add the Sweetcorn—make sure it is cooked before eating. (The fish should no longer be translucent.) For a vegan alternative use veg stock, instead of milk then stir in 160ml Coconut Cream with the Sweetcorn. You could also add pre fried marinated Tofu at this stage.