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2 tops celery

285ml/½ pt/1¹/₃ cups water 1 tsp sea salt 4 sticks celery 1 tbs grated onion 30g/l oz/2 tbs vegan margarine 2 tbs wholewheat flour 3 tbs peanut butter 425ml/¹/₄ pt/2 cups soya (soy) milk As required freshly ground black pepper Sprinkling paprika

1) Chop the celery tops and cook them in the water with the salt for about 10 minutes. Strain, reserving the water but discarding the celery tops.

2) Chop the celery finely. Sauté this with the onion in the margarine for 2 minutes.

3) Stir in the flour. When well blended, add the peanut butter and mix well.

4) Stir in the milk and celery water. Stir over a low heat until the mixture boils. Simmer for 2–3 minutes.

5) Season to taste with black pepper. When serving, sprinkle with paprika.