Crema de Cepa de Apio

Ingredients

 * olive oil
 * 1 medium onion, chopped
 * 2 – 3 celery stalks, chopped
 * 2 small carrots, peeled and sliced
 * 4 medium potatoes, peeled and cubed
 * 1 celery root, peeled and sliced
 * 1 tsp cumin powder
 * 1 bay leaf
 * salt and pepper
 * 2 cups vegetable stock
 * fennel leaves for garnish

Directions

 * 1) Heat the oil in a pan on medium/low heat.
 * 2) When hot, add the chopped onion.
 * 3) Fry till soft, add the cumin powder and the bay leaf.
 * 4) Add the celery, followed a couple of minutes later by the carrots, celery root and potatoes (keep on a very low heat).
 * 5) Cover the pan and sweat for several minutes, stirring occasionally to prevent sticking or burning.
 * 6) Add the remaining vegetable stock, and simmer until the vegetables are cooked.
 * 7) Leave to cool.
 * 8) Once cool, blend the soup, add salt and pepper to your liking, adjust water if necessary.
 * 9) Reheat and serve with fennel leaves as garnish.