This tasty soup is fairly posh, but so easy to put together.
The creaminess comes from oat cream, which is equally easy to make.
Ingredients:
One small-medium white onion, diced
One stick celery, diced
500ml veggie stock
One tbsp oil (just enough to coat the bottom of the pot)
Get the oats for the oat cream soaking in water. Add the oil to a soup pot on low heat (I use level 3 out of 9 on my hob). We are going to slowly soften the onions and celery, not try and colour them.
Add the onions and celery to the pot along with a pinch of salt. Give them a quick stir, then put on the lid and leave for about 30 minutes. You could give them a stir after 15 minutes, but if the heat is low enough, it probably won't be necessary.
Pour in the 500ml of stock, but leave the heat low while you whizz up the oat cream.
Once you have made up and strained the oat cream, add it to the pot and up the heat to medium / medium-high (I use 6 out of 9) and bring to the boil, stirring frequently. Taste and add salt if necessary.
Now, to make this extra posh, strain the soup to remove the onion and celery bits. It is totally not necessary though. If you do, they could be reserved to add into another savoury dish.
Serve with just a grind of pepper. Traditionally, a pale coloured soup might be served with white pepper, but I like the speckles of black pepper.