Kohlrabi and cumin soup

Heat the olive oil in a large, heavy-based saucepan. Add in the onion, kohlrabi, garlic, celery and fennel.

Cover the pan and sweat the vegetables over a gentle heat for 5 minutes.

Mix in the cumin and coriander and cook, stirring, for 2-3 minutes.

Add in the stock, bring to the boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender.

Using a hand or jug blender or a food processor, process the soup until smooth. Season with sea salt and freshly ground pepper and reheat until hot.

To serve each portion of soup, spoon some soup into a serving bowl, top with a little dollop of crème fraîche and sprinkle over some deep-fried celery leaves and shredded speck. Serve at once with rye bread.