Celery and Potato Soup
A smooth blended soup made with celery, potato and soy cream, finished with grated cheddar.
Perfect as a light lunch or starter.
Celery and Potato Soup
Servings: 6
Total time: 35m
INGREDIENTS
- 50g butter
- Extra virgin olive oil
- 1 large onion, chopped
- 1 head celery, chopped
- 450g potatoes, peeled and chopped
- 1000ml vegetable stock
- 200ml soy cream
- Salt and pepper
- 100g cheddar cheese, grated
METHOD
- Heat the olive oil and butter together in the pressure cooker.
- Add the onion and celery and fry gently until soft.
- Add the chopped potatoes and vegetable stock, then season with salt and pepper.
- Cover and bring to pressure.
- Lower the heat and cook for 15 minutes.
- Release the pressure.
- Blend the soup well using a stick blender.
- Stir in the soy cream.
- Serve in bowls, sprinkling over the grated cheddar.