10 oz celery, thinly sliced
1 small onion, diced
1 tbsp extra-virgin olive oil
1 tbsp all-purpose flour
1 cup of vegetable stock (ideally low sodium)
½ cup skim milk
Juice of 1 lemon
3 oz feta cheese, diced
Handful of fresh parsley, chopped
In a saucepan, heat the olive oil and sauté the onion until almost tender, but not browned. Add the celery and stir well. Sprinkle in the flour and keep on stirring for a few minutes. Pour in the vegetable stock and bring to a quick boil. Stir constantly. Immediately reduce the heat, cover and gently simmer for about 20 minutes. Place the soup into a blender and process until smooth. Then return the soup mixture to the saucepan, add the milk and season well with salt, pepper and the lemon juice. Reheat gently.
Serve immediately, sprinkled with feta cheese cubes and parsley.