• 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
  • 8 cups vegetable stock
  • Fennel leaves for garnish


  1. Heat the oil in a pan on medium/low heat.
  2. When the oil is hot, add the chopped onion. Fry till soft.
  3. 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. Leave to cool.
  7. Once cool, blend the soup, add salt and pepper to your liking, adjust water if necessary.
  8. Reheat and serve with fennel leaves as garnish.

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