Simply souper


By Jan Bilton

All soup is soul food. 

Bee Wilson, British Writer

Deservedly a universal favourite, soups come in more varieties than any other dish. A soup provides warm comfort on cooler days and can be a meal in itself — served with chunky breads and/or cheese on the side.

Prepared using vegetables, meats, herbs, lentils and stocks, soups are also extremely nourishing. Stocks form the basis of most good soups. 


Make the thin white sauce by making a paste with 1 1/2 tablespoons of plain flour mixed with a little milk in a deep microwave jug or bowl. Whisk in 1 1/2 cups of milk. Microwave for 1 minute. Stir well. Continue cooking for 1-2 minutes, until thick. Whisk a couple of times during cooking. Stir in 25g butter until melted.

Cream of Celery soup

250g celery, diced

1 medium onion, sliced

200g potatoes, peeled and chopped 

2 cups vegetable or chicken stock

1 1/2 cups thin white sauce

freshly grated nutmeg

Place the celery, onion, potatoes and stock in a large saucepan. Simmer for about 20 minutes, until the vegetables are tender. Purée the vegetables until smooth.

Stir the hot purée into the hot white sauce. Reheat gently. Garnish with the nutmeg. Serves 4.

  • Jan Bilton is an award-winning, professional food writer. For more of her recipes visit her website here.


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