• 1 bunch of celery

  • 1 brown onion

  • ½ fennel bulb

  • 1 tsp Always Fresh minced garlic

  • 100ml white wine

  • 1 tbsp Vegeta (vegetable stock)

  • 3 litres of water

  • 3 tbsp arrowroot

  • olive oil

  • Grissini, Rosemary & Sea Salt (Always Fresh)


  • 1.

    Roughly chop the celery, onion, and fennel, then toss in a large saucepan and fry in olive oil until they start to soften. Add the minced garlic, stir through, then pour in the white wine and boil.

  • 2.

    Once the wine has boiled sprinkle in the Vegeta, add the water and simmer for 40-45 minutes.

  • 3.

    Once the soup has cooked blend until completely smooth (sometimes with celery there can be “stringy” bits left over, if so strain the whole soup.)

  • 4.

    Bring the soup to a simmer and thicken with the wetted arrowroot if required.

  • 5.

    Serve with chopped grissini, as croutons. and garnish with fennel fronds.


For more information and recipes from this series, click on the following link

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