2 servings

6 fine chopped celery stalks
1 minced garlic clove
1 diced onion
1 pinch of olive oil
1 bay leaf
1 parsley sprig
650 ml water
100 ml almond milk
pepper to taste
1 pinch of sea salt

Heat the oil in a pot, sauté the onion and garlic for 5 to 7 minutes. Add celery, bay leaf and parsley. Add the water and almond milk and cook on medium heat for 15 minutes stirring occasionally.

Blend in the same pot with the immersion blender. Season with salt and pepper. Garnish with some parsley leaves.