Celery Soup

Heat oil in a pan and temper with bay leaves and cinnamon. Then add the garlic cloves and saute till it changes colour. Now add the onion and celery and fry till translucent. Switch off the flame.

Add the oats, salt and pepper and pressure cook in 3-4 cups of chicken stock / plain water for 3 whistles. When cool, discard the bay leaves and cinnamon and blend in the mixie.

Add more water accordingly, if you desire a thin consistency. Serve, garnished with butter and celery leaves.