Cooking Time: 30 minutes
Quantity: Serves 3-4
25g (1 oz) vegetable margarine
1 large onion
2 celery sticks
100g (4 oz) fresh parsley (this is more than it sounds)
4tsp plain flour
900ml (1 1/2 pints) vegetable stock
Salt and pepper
A dash of soya cream
1) Finely chop the onion and slice the celery. Chop the parsley roughly and discard any long stalks.
2) Heat oil or margarine and add the onion, celery and parsley. Cook until soft, then stir in the flour and cook for a minute or two before adding the stock.
3) Simmer for 25 minutes then allow to cool slightly and purée with a blender.
4) Reheat, season, and add soya cream before serving with a sprig of parsley
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.