Ingredients:

1 onion, peeled and chopped

2 sticks celery, washed and sliced

1 clove garlic, peeled and crushed

1 bay leaf (optional)

3 carrots, peeled and thinly sliced

1 medium leek, trimmed and sliced

1 organic wheat and sugar-free vegetable stock cube

2 Tbsp kelp flakes

Directions:

Put the onion, celery, garlic, bay leaf, carrots and leek in large saucepan. Pour in 6.5 cups cold water and add the stock cube. Bring to a boil and simmer for 15-20 minutes, until the vegetables are very soft, stirring occasionally. Remove from heat and cool for 5 minutes. Carefully transfer to a food processor and blend until smooth (you can also use a stick blender for this job). Return to the pan and heat through gently, stirring regularly. Sprinkle with kelp flakes and serve hot.