Celery and Caraway soup

Delicious winter soup with warming spiciness

Ingredients

• RYVITA^® Pumpkin Seeds & Oats Crispbread
• 1.5 whole heads of celery, roughly chopped
• Large onion, chopped
• 2 cloves of garlic, crushed
• Litre of vegetable stock
• heaped teaspoon of caraway seeds
• 2 tablespoons of olive oil
• Seasoning to taste

Method

Heat the oil in a large lidded saucepan and sweat the celery, onion and garlic for a few minutes. Add the caraway seeds and stir through, replacing the lid and leaving for another two minutes. When the celery has softened, add the warm stock and stir well, bringing to the boil. Keep the lid on and reduce the heat to a gentle simmer for about 15 minutes. Remove from the heat and leave to cool down. Once cooled slightly, transfer the soup into a blender in batches and blend until smooth. Return to the saucepan and heat gently, adding salt and black pepper to taste. Serve immediately with crispbreads or crackers.