Michelle's FreeFrom Celery Soup
Wheat, gluten, corn, soya, dairy & nut free

A very simple, clean soup for a dark day.
The anchovies or bacon give lots of flavour so you should not need much seasoning.

3 tbsp olive oil
3 level tsp ground coriander
3 medium onions, peeled and sliced thinly
3 rashers (slices) streaky bacon or 6 large anchovies
8 large sticks celery
1.5 litres / 50fl oz gluten/wheat-free vegetable stock
sea salt and freshly ground black pepper

Heat the oil in a heavy pan and add the coriander. Stir and cook for a minute or two, then add the onions.
Chop the bacon or anchovies very small and add to the onions. Cook all together for a few minutes.
Halve the celery sticks and slice them thinly. Add to the pot, stir well, reduce the heat, cover and sweat gently for 30-45 minutes.
Add the stock, bring back to the boil, re-cover and simmer for a further 30-45 minutes.
Adjust the seasoning to taste to serve.

Serves 6 - per portion
120cals - 4g protein
9g total fat - 2g sat / 5g mono / 1g poly
7g carbohydrate of which 5g sugar
2.5g fibre - 309mg sodium / 0.7g salt
30mg calcium

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