Celery Soup

Ingredients:

2 tablespoons butter
1 large leek, halved and thinly sliced
1 onion, finely chopped
2 cloves garlic, sliced
4 cups vegetable stock
salt and pepper
6 celery stalks
1/3 cup thick cashew cream
lemon olive oil

Melt 4 tablespoons of the butter in a saucepan. Add leeks, onions, garlic, salt, and pepper. Cook until softened. Add celery and cook for another few minutes.

Add stock and bring to a boil. Simmer until the vegetables are tender.

Puree the soup in a blender and whisk in the cream. Season with salt and pepper. Serve with croutons and a drizzle of lemon olive oil.