Cook: Amanda Penrose
1 bunch celery
1 bunch spring onions
2 tbsp butter
1 tsp fenugreek
1 tbsp minced garlic
1 litre salt-reduced chicken stock (important, or it'll be too salty)
1 tbsp rolled oats
4 small potatoes
1 small tin light evaporated milk
Melt the butter in a big saucepan.
Chop the spring onions and celery and add to the saucepan. Add the garlic and fenugreek and cook until the celery is softening; about 10 minutes. Meanwhile, peel and chop the potatoes into small cubes.
Pour in the stock, add the potato and rolled oats. Simmer until the potatoes are soft. Blend until smooth with a hand mixer. Add the evaporated milk and serve hot.