This onion, fennel and celery soup is as comforting as it is refreshing and works perfectly as a detox either in winter and summer.
We also added a handful of caraway seeds so for jazz it up even more.
Serves 4, Preparation 20 min, Cooking 30 to 40 min
- 2 medium white or red onions
- 2 celery stalks
- 1 fennel, medium-size
- Hot vegetable broth or hot water, approx. 1 litre
- 1 bay leaf
- Optional: Caraway seeds, a handful
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
- salt and pepper, to taste
Finely slice the onion and fennel into small pieces, dice the celery stalks.
Carefully sauté the chopped onions in 2 tbsp EVOO with a handful of caraway seeds for 10 minutes in a saucepan together with the bay leaf.
Now add the pieces of celery and fennel, salt lightly and cover with vegetable stock or boiling water. Remove the bay leaf.
Cook for about 30 minutes or until soft.
Add just a drizzle of EVOO, a sprinkling of black pepper and serve.