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Celery and Pepper Soup

1 tb Olive oil
15 g Butter; ( 1/2oz)
8 Sticks celery; chopped
1 bn Salad onions; chopped
1 Red pepper; de-seeded and chopped
1 Clove garlic; crushed
2 tb Freshly chopped parsley
1 1/4 l Vegetable or chicken stock; (2 pints)
25 g Rolled oats; (1oz)
Salt and freshly ground black pepper
Celery leaves to garnish


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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