The Flavours of Veg With Celery Root and Fennel Soup

Celery Fennel Soup

I have to say I love raw veg. Something about a veggie platter at a party makes me want to dive in. I remember when I was a kid loving raw carrots and beloved celery with my sandwiches. I always found it made my lunch taste better.

There are some amazing flavours found in veggies that I think once you get a taste for can be really addicting. As mentioned above I adore the flavour of celery.
In cooking school celery is a powerful weapon in soups and sauces. In French cooking, celery is part of a trio of veg what’s called Mirepoix. Celery, carrots, and onions make up this combination that is sautéed in oil at the beginning of many things to add flavour base. I use it a lot if I can or at lease one of the three.

In this comforting soup, I am using the flavour of celery with celeriac or celery root.
It is a lovely sharp fennel taste that I push even further with fennel seeds a great match.

This root is also really good for you:
Celery root is high in vitamins C and K, and various B vitamins such as thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), and vitamin B6.
It is rich in calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc.
So eat up!

 

Celery Fennel Soup

 

Celery Root and Fennel Soup

2 leeks White part only chopped
3 garlic cloves lightly chopped

2 Tbsp fennel seeds
juice of a whole lemon
1 whole celery root peeled/ chopped
2-3 parsnips or turnip chopped
Sea salt/ pepper
Dash of chilli powder

Grated radish for garnish optional
Fry leeks and garlic in a pot with oil for a good few minutes. Then add the fennel seeds fry for a minute or so to release flavour. Then add the juice of a whole lemon and allow to boil into onions and garlic. Add the peeled, chopped celery root and parsnips fry for a further few minutes. Then add water to cover veg and salt, chilli, pepper. Cook till all soft then blend.
Check seasoning if bland add touch more salt or squeeze more lemon

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