300g celery chopped

3 potatoes, 2 carrots, 1 medium onion chopped

Heat the oil in a saucepan and cook the onion, carrot, potatoes and celery over a low heat for five minutes, until softened.

Add the vegetable stock and a big pinch of salt and simmer for 20min or until the carrot, potatoes and celery is very tenter when you pierce it with a fork.

Remove the soup from the heat and add the soya cream. Puree with a hand- held immersion blender, or puree in batches in a regular counter- top blender.

Serve with crusty garlic bread.