A nourishing, delicious and quick to prepare soup. We take it out with us to the Peak District National Park whilst walking in the hills - minus the garnish!
3 sticks celery, green leaf part optional
575ml chicken stock
150g cooked sweetcorn
125g cooked chicken, chopped
25g dairy-free margarine
25g gluten-free flour
Salt and freshly ground black pepper
What to do
In a heavy-based pan, place the chicken stock and celery. Bring to the boil, then cover and gently simmer for 15 minutes until the celery is tender.
Add all the other ingredients to the pan, season to taste, then stirring continuously, bring back to the boil and simmer for 5 minutes.
If you want a smooth soup, liquidise at this stage in the pan, with a hand stick blender.
To Serve - Swirl dairy-free cream or dairy-free yoghurt on top, and sprinkle with freshly chopped celery or parsley leaves.