Egg Free
Can be Vegan
Serves 4- 6

Ingredients

1 sliced onion

225g / 8oz sweet corn

1.2 litres vegetable stock

1 tbsp vegetable oil

1 clove garlic - pressed

2 medium potatoes

2 sticks celery

1 tsp celery salt

1 tbs chopped parsley

½ tsp paprika

Cream or evaporated milk*

Method

1. Gently fry the onion and garlic in the oil for 2 minutes.

2. Add the celery, raise the heat and cook for 5 minutes.

3. Add the stock, sweet corn and potato and boil until tender.

4. Liquidise; reheat; add paprika, chopped parsley and seasoning and serve with a little cream or evaporated milk stirred in*.

(* Leave out the cream or evaporated milk to make vegan)