served with wholemeal sourdough and goats cheese..! I sieved it as the cellery strings were still present after cooking and blending..
Heat the oil and butter in a pan and fry the celery, onions, pepper and garlic for 5 minutes, stirring occasionally. Add the parsley, stock, oats and seasoning. Bring to the boil then cover and simmer for 20 minutes. Allow to cool slightly then process the soup in a food processor or blender until smooth. Return to the saucepan, heat through and serve garnished with celery leaves.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 6|
|Calories from Fat: 46 (51%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 10.8mg||3 %|
|Sodium 858mg||30 %|
|Potassium 243.2mg||6 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 8g|
|Protein 1.6g||2 %|
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Calories per serving: 91
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