creamy cauliflower, celery and walnut soup

Serves 3 – 4

Ingredients

90 grams of nuttelex
¼ bunch of celery and leaves chopped
2 onions sliced
1 large potato diced
1 medium sized cauliflower cut into florets
1 litre of chicken stock
100mls of sweet sherry
400ml tin of coconut cream
Handful of chopped walnuts
10 chopped chives

Preparation

Sauté celery and onions in nuttelex until soft, add potato, cauliflower, chicken stock and sherry and cook until cauliflower is tender, add coconut cream and blend with stick mixer, serve with a sprinkle of walnuts and chives.