A soup that is as comforting as it is refreshing, perfect as a detox. We have added a few cumin seeds for a strong, slightly spicy note.
Serves 4, Preparation 20 min, Cooking 30 to 40 min
- 2 medium white or red onions
- 2 celery stalks
- 1 fennel, medium
- A teaspoon of cumin seeds
- Hot vegetable stock, 1 litre
- 1 bay leaf
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
- salt and pepper, to taste
Peel and finely slice the onion, chop the celery stalk, including the leaves if there are any, and the fennel.
Gently wilt the chopped onions with 2 tablespoons of oil for 10 minutes in a saucepan together with a teaspoon of cumin seeds and the bay leaf.
Add the celery and fennel pieces to the onion, season for a few minutes, season lightly with salt and cover with the boiling stock.
Tip: if you don’t have stock, you can just add water as long as it is boiling hot.
Bring to the boil, cover with a lid and cook for about 30-40 minutes, stirring occasionally.
Remove the bay leaf, add just a drizzle of Evoo and serve.