Fennel, celeriac, and orange zest soup🍊with persimmon, fennel, pomegranate and walnut salad.
This is one of my favourite soups! Full recipe below. You will try it, yes? 😉
2-3 fennel bulbs sliced with feathery bits removed
1 onion sliced
250 g celeriac, peeled and cubed
Finely grated zest of 1 orange
2 cups vegetable stock
2 tablespoons vegan butter
1/2 tablespoon olive oil
Salt and pepper (to taste)
Vegan sour cream (optional)
A small bunch of feathery bits from the fennel (optional)
Directions for soup:
1. In a large pot over medium heat, melt butter and oil, the add onion. Fry for a few minutes minutes, then add celeriac, and fennel. Stir well and cover with lid for 10 mins to allow ingredients to sweat.
2. Add orange zest, vegetable stock, salt and pepper. Bring liquid to a boil, then turn down to a simmer. Keep on low heat for 15 mins.
3. Take pot off heat. With hand blender, gently purée ingredients in pot until it is smooth. Be very careful not to splatter any hot liquid on yourself.
4. Serve in a bowl and top with a touch of the feathery bits from the fennel, and a dollop of vegan sour cream (optional). Enjoy!