Celery and Red Pepper Soup

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Celery and Red Pepper Soup

 

2 tbsps. unsalted butter

1 1/2 cups celery, trimmed and chopped

1 1/2 cups red peppers, cored, deseeded and roughly chopped

2 1/2 cups soy milk

pinch freshly grated nutmeg

1 bay leaf

1 tsp. each of fresh chopped thyme and tarragon

3 cups vegetable stock

salt and pepper

 

Melt the butter in a large saucepan. Add the celery and peppers, season lightly

and fry gently for 5 minutes until softened.

Add all the remaining ingredients and bring to the boil. Reduce the heat and

simmer gently until the celery is tender, about 20 minutes.

Remove the bay leaf and discard; transfer the soup to a food processor or

blender and process until smooth. Strain into the pan and season to taste. 4

servings.

 

 

 

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