Celery and Roquefort Soup

This soup is quick and easy to make.

INGREDIENTS

• 1 head of celery
• 1.2 litres of vegetable stock
• 1/2 teaspoon salt
• ground black pepper
• 180g Roquefort or blue cheese
• 1 jar chickpeas, drained (optional)

METHOD

1. Wash the celery and cut in half.
2. Put the celery into a pressure cooker.
3. Add the vegetable stock and salt.
4. Close the pressure cooker and bring up to pressure.
5. Once it has reached pressure, turn down the heat and time 15 minutes.
6. At the end of the cooking time, remove from the heat and leave to cool and release pressure.
7. Add the blue cheese and blend with a stick blender.
8. Serve.

NOTES

If you want a more substantial soup, add a jar of chickpeas and heat through. Otherwise it can be served with bread,.