Celery and broccoli soup
I love celery but hate that most recipes only ever ask for one or two sticks, and often the rest goes to waste. This is a great way to use up the leftovers.
1/2 bunch of celery
1 head broccoli
2 cups stock
2 cups water
1 small bunch thyme
1 bay leaf
1 small onion
1 clove garlic
Dice onion, crush garlic.
Chop broccoli florets, then peel and chop the stem.
Chop celery. Peel and chop potatoes.
In a medium saucepan on medium heat, brown onion and garlic until soft (about two mins)
Add broccoli, potato and celery and cook for about one minute before adding the stock and water - the vegetables should be just covered by the liquid.
Add thyme and bay leaf, reduce heat and cook for about 10 minutes until all the vegetables are tender.
Remove the bay leaf and thyme stalks, then blitz with a stick mixer and serve with bread. Or, freeze in a tray (pictured below).