celeriac and fennel soup
 
 

A healthy lightened up Celery Root and Fennel Soup, creamy and luscious! Vegan adaptable!

serves 8, prep 15 mins, cook 20 mins

1 large fennel bulb, cored and diced
½ white onion-diced
1-2 tbs olive oil
2 grapefruit-sized celeriac- peeled and diced
8 Cups Chicken or Veggie stock
¼ teaspoon white pepper
salt to taste
¼ cup crème fraîche or sour cream for garnish (optional)

parsley oil -for garnish- (optional)
1 cup packed Italian parsley (stems ok)
½ cup olive oil l
½ clove garlic
¼ teaspoon kosher salt
2 teaspoon lemon juice

In a large heavy bottom pot, sauté diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and sauté until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, pepper and 8 cups chicken stock. Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac is very tender, about 15-20 minutes.

Using a blender, blend until smooth -in batches, only filling blender ½ full. (Remember when blending any hot liquid, cover the blenderlid firmly with a kitchen town, and only fill blender ½  full, and start on the lowest speed, to prevent a blenderexplosion.)
Return to the pot. Warm before serving and adjust salt.

Garnish with a swirl of crème fraîche or sour cream (optional) and a little drizzle of parsley oil.

parsley oil
Pulse all ingredients in a blender or food processor until combined.

1.9 fibre, 7.6 carbs, 176 cals