This satisfying soup is one to make when you’re in need of something warming, yet cleansing too. Celeriac is a classic Autumn and Winter root vegetable with high amounts of vitamin K and phosphorus. Vitamin K is essential for bone mineralisation and preventing osteoporosis, and has even established itself as an aid to those with Alzheimer’s disease by limiting neural damage to the brain. Fennel is high in fibre, vitamins C and B, and can help encourage healthy digestion, so get cooking and dig in!
- 1 medium size fennel bulb roughly chopped
- 4tbsp olive oil
- 1 onion
- 1 medium size celeriac, chopped into cubes
- 1pt vegetable stock
- 1 tin of coconut milk (400ml)
- Salt and pepper to taste (Himalayan salt if available)
- 1tsp lemon juice
- A little freshly chopped dill to garnish
- Preheat oven to 170C and roast the fennel in 1tbsp out of the total 4tbsp of olive oil for 25 minutes. The fennel should be golden brown not burnt… – take it out and put to one side.
- In a large, heavy bottom pan heat the remaining 3tbsp of olive oil, add the onion and cook for about 3 minutes. Add about half a cup of the stock and simmer for another 3-4 minutes. Add the celeriac and roasted fennel to the pan and the rest of the vegetable stock.
- Cook at a simmer with a lid on for about 35 minutes.
- Remove from the heat and add the coconut milk, teaspoon of lemon juice and salt and pepper to taste.
- Put the soup into a blender and blend until smooth.
- Return to the pan to gently reheat.