Celery Roquefort Soup

Serves 8


1 tbsp olive oil

500g celery, finely sliced

1 large leek, finely sliced

1 litre vegetable stock

1 tbsp soy sauce

50g Roquefort, crumbled

Freshly ground black pepper

How to prepare:

  1. Heat the olive oil in a large pan over a medium heat. Add the celery and leek and fry for 3-5 minutes.
  2. Add the stock, soy sauce and Roquefort. Stir well, reduce the heat and simmer for 20 minutes.
  3. Season with black pepper. If you prefer a creamy consistency, puree the soup with a hand blender until smooth. If not, simply ladle the soup into warmed serving bowls.

Approximately 101kcal, 3g fibre and 4g protein per serving


Calories per serving