400g carrots (about 4), peeled, trimmed and roughly chopped
300g celery (3 or stalks), roughly chopped
1litre vegetable or chicken stock
2tablespoons creme fraiche
1/2 teaspoon Taste No5 Umami Paste
salt and white pepper
Carrot & Celery 'Umami' Soup Directions
1. Over a low heat, gently sweat the onions in the olive oil together in a saucepan until soft but remaining uncoloured. Add the carrots and celery, continuing to cook for about 10 minutes until the vegetables are beginning to soften.
2. Pour in the stock, bring to the boil then cover with a lid and reduce the heat to a simmer until the vegetables are cooked - about 10 minutes. Remove from the heat and allow to cool.
3. Using either a liquidiser or hand blender, process the soup to smooth. Add the creme fraiche, Umami Paste and seasoning to taste. Serve piping hot with fresh crusty bread.