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Celery and Celeriac Soup
5 tbsp olive oil
1 large onion, chopped
3 tsp fennel seeds
1 head celery, chopped
1 celeriac, peeled and diced
1 large potato, peeled and
diced
1 lemon, juice
2 litres vegetable stock
100g creamed coconut
salt and black pepper
3 tbsp chopped parsley
Warm the oil in a large pan
and fry the onion, fennel seeds and celery, until slightly brown. Add the
celeriac, potato, lemon juice and stock to the pan and
Simmer for about 40 minutes
until the vegetables are tender. Puree the soup in batches, add additional
stock if it’s too thick, add the coconut milk and reheat gently. Season
with salt and black pepper. Garnish with parsley.