Leek and Celery Soup

Ingredients
1 large leek, halved lengthwise, finely sliced
2 stalks of celery, finely sliced
¼ cup margarine
¼ cup white flour
¼ cup savoury yeast
1 medium onion, finely chopped
1 cup vegetable stock
3 cups soy milk
1 tsp salt
Freshly ground black pepper, to taste







Method
Steam the leek and celery until tender.  Melt the margarine in a large saucepan over a medium low heat.  Add the onion and saute until transparent.  Whisk in the flour, cook for 2-3 minutes until the mixture bubbles.  Gradually add the stock and  soy milk, mixing in the savoury yeast with the first cup of liquid to dissolve.  Increase the heat slightly until simmering, stirring constantly.  Season with salt and pepper to taste, simmer for 2-3 minutes.  

Serves 4