1 tablespoon olive oil
2 stalks celery, roughly chopped
2 apples, peeled & chopped
½ cup coconut milk
1 cup vegetable stock
½ teaspoon cumin powder
½ teaspoon cinnamon powder
Salt and pepper, to taste

Preparation:

Heat oil in sauce pan. Add celery and apples.
Sprinkle some salt and sauté until soft.

Add all the remaining ingredients and blend.

Pour the soup back into the saucepan and adjust salt and pepper.

Bring to a boil and simmer for 5 minutes.

Garnish with chopped apple pieces.

Serve with garlic bread.