1oz vegetable margarine (or use olive oil instead)
2 celery sticks, thinly sliced
1 large onion, finely chopped
4oz fresh parsley leaves, roughly chopped
4 tsp flour
3.5 cups vegetable stock
Salt and pepper
In a large saucepan, melt the margarine (or olive oil) and sauté the onion, celery and parsley. Cook until tender, then sprinkle in the flour. Stir well for a minute, then add the vegetable stock. Cover and simmer on low heat for about 20 minutes. Once cooled slightly, blend in a blender until smooth.
Reheat, if necessary, season with salt and black pepper and enjoy with crusty rye bread. Serves 3-4.