Celery Roquefort Soup
Serves 8
Ingredients:
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:
- Heat the olive oil in a large pan over a medium heat. Add the celery and leek and fry for 3-5 minutes.
- Add the stock, soy sauce and Roquefort. Stir well, reduce the heat and simmer for 20 minutes.
- 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