When I make this soup I keep it in a big plastic jug with a lid on in the fridge it keeps for about 5-7 days in the fridge. I often have some when I get in from work too while waiting for dinner to stop me picking. It freezes well too I freeze in those 'pour & store' bags pick them up from ASDA or home bargains.
1 bunch celery (with leaves if possible just chopped roughly)
3-4 spring onions (chopped or a ordinary onion chopped)
2 large potatoes (diced no need to peel)
3 pints vegetable stock (from a cube or stockpot is fine)
2 tsp sage
low calorie spray oil
salt and pepper
Spray a large saucepan with the spray oil and add the celery, spring onions and potatoes, Sprinkle with a teaspoon of salt and fry gently over a low heat for a few minutes until the vegetables start to soften lightly but not brown. Just add a splash or two of water if they start to stick.
Add the sage and stock and bring to the boil and then reduce the heat and simmer for 30-45 minutes until the vegetables are soft.
Blend the soup either with a hand blender in the pan (the easiest way) or transfer to a food processor or liquidiser and blend in batches.
Add salt and pepper to taste (I like a lot of pepper in this soup)
You can also make this in the slow cooker by putting it all in together and cooking on low for 6-8 hours or in a pressure cooker using the manufacturers instructions.
Syn free and serves 4-6