Fennel and Celeriac Soup
4
2 leeks (whites only) cut into ½ inch rounds
1 celeriac root outer skin removed cut into 1 inch chunks
1 fennel bulb cut into ½ inch strips diagonally
1 teaspoon sea salt
5-6 cups stock
Pepper
Inner fennel leaves for garnish
This fennel and celeriac soup is full of flavor, hearty and a low carb alternative to potato.
Meal Type
Salads & Soups
Diet Type
Gluten-Free Vegan Vegetarian
Heat the oil in a soup pot.
Add the leeks sautéing for a few minutes.
Next add the celeriac pieces and continue to sauté until they begin to brown.
Add the fennel and toss with the other vegetables.
After a few minutes add the salt continue to sauté for another few minutes.
Add the stock and cover. Simmer on low heat until the vegetables are fork tender.
Puree the soup with an emersion blender or use a potato masher for a chunkier texture.
Add the pepper and fennel leaves for garnish. Check the flavors.
Ingredients
2 tablespoons extra virgin olive oil2 leeks (whites only) cut into ½ inch rounds
1 celeriac root outer skin removed cut into 1 inch chunks
1 fennel bulb cut into ½ inch strips diagonally
1 teaspoon sea salt
5-6 cups stock
Pepper
Inner fennel leaves for garnish