Ingredients Edit

Directions Edit

  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.
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