Ingredients Jump to Instructions ↓

  1. 2 tbsp light olive oil

  2. 1 onion , chopped

  3. 2 kohlrabi , peeled and thinly chopped

  4. 1 clove garlic , crushed

  5. 1 stick celery

  6. 1 bulb fennel , chopped

  7. 1 tsp cumin seeds

  8. 1 pinch of ground coriander

  9. 1 litres chicken or vegetable stock

  10. sea salt , and freshly ground black pepper

  11. creme fraiche , to garnish

  12. 3-4 slices of speck , or German smoked ham, finely shredded, to garnish

  13. rye bread , to serve

Instructions Jump to Ingredients ↑

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

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

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

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

  5. 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.

  6. 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.


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