Makes about 2 Litres

Ingredients:

• I whole head of celery.
• 3 medium leeks
• 1 onion
• 2 pints of vegetable stock made with 3 stock cubes
• 1 good teaspoon of mixed herbs
• Salt and pepper
• Juice of 1 lemon
• 2 tablespoons of honey

Method:

1. Wash the celery and leeks and cut into chunks.
2. Peel and roughly chop the onion.
3. Place the celery, leeks and onion into a large pan together with the stock, mixed herbs and salt and pepper. Bring to the boil then simmer for about 20 minutes.
4. Turn off the heat and transfer half of the mixture into a blender, add the honey and the lemon juice and blend to a puree. Tip into a large dish and then blend the other half of the mixture to the same consistency and add to the dish.

Job done. To freeze, I use the 1 litre screw top plastic jars that my breakfast peaches or pears come in (labels removed).