Ingredients:

• 1 & 1/2 cups water
• 1 vegetable bouillon cube
• 1 celery knoll, peeled and cubed
• salt
• white pepper
• 1/2 cup soy cream
• nutmeg
• cayenne (optional)

Directions:

• Peel the celery knoll and cut into small pieces, place in a pot with boiling water and add the bouillon cube.
• Cook until the celery is soft.
• Puree in a blender or food processor or with a staff mixer.
• Pour the soup back into the pot and gently simmer, season with salt white pepper, a pinch of cayenne and herbal salt to taste.
• Shortly before serving add the cream and a dash of nutmeg.