Walnut and celery soup 

Warming up with a tasty homemade soup that's so low in calories is a real treat! So get the super-size jars ready, of course, to stock your cupboards. You can then serve it as a gourmet version with a few toasted nuts. Yummy!

Ingredients

1 large celery

4 carrots

1 chopped onion

1 clove of garlic

1 bay leaf

1 sprig of thyme

Olive oil

Salt, pepper

To serve

100 g peeled walnuts

Preparation

Clean and peel the celery, then the carrots and cut into small pieces. Fry the onion and garlic in olive oil for 5 minutes. Add the vegetables. Leave to fry for a few more minutes. Cover with water and add the bay leaf and thyme. Season with salt and pepper. Cook for around 30 minutes at a gentle simmer. Remove the bay leaf and thyme. Blend everything together. Immediately fill the jars to within 2 cm of the rim, close and heat for 1 hour at 100°C.

Tip: Just before serving, dry-roast the walnuts in a frying pan and then coarsely crush them. Add them to your soup and heat through.