Wash, trim and chop an entire head of celery and cook in a large pan in a little olive oil for 20-30 minutes on a low heat. Add a clove or two of crushed garlic, some flat leaf parsley and some freshly ground black pepper. When the celery is soft add some stock or water and bouillon then simmer for another 20 minutes or so. Add a generous splosh of soya milk and blend with a hand whizzer if have one or in a mixer, unless you want it chunky – either way is good. Serve with a few chopped celery leaves on top or a swirl of soya cream. For a more substantial soup – add some potato at the beginning.