Fennel and celeriac soup

Fennel and celeriac soup

By
From
The Medicinal Chef
Serves
3-4
Photographer
Martin Poole

If you feel a bit full and bloated after eating this soup, it’s a temporary effect and means the good bacteria in your gut are starting to have a party. Their numbers are increasing and the colony is getting stronger. Both of them are wonderful for the digestion.

Ingredients

Quantity Ingredient
olive oil, for cooking
1 large white onion, finely chopped
1 garlic clove, finely chopped
2 large fennel bulbs, coarsely chopped
1/2 large celeriac, roughly diced, skin left on
1 potato, diced, skin left on
500ml vegetable stock
1 teaspoon fennel seeds, (optional)
sea salt
black pepper

Method

  1. Heat a little olive oil in a large pan, add the onion and garlic and cook for 4–5 minutes, or until the onion has softened.
  2. Add the fennel, celeriac and potato and add enough vegetable stock to cover. Simmer until the potato and celeriac feel soft – about 10 minutes.
  3. Season with salt and pepper. Transfer in batches to a jug blender and process into a velvety soup. Sprinkle with fennel seeds, if using.

Good for

  • Digestive system: Bloating
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again