Ingredients
- 40 g butter (or coconut oil).
- 1 large (250g) fennel bulb, sliced (reserve the leaves to garnish).
- 1 small (300g) celeriac, peeled and roughly chopped into chunks.
- 1 teaspoon fennel seeds.
- 1 clove garlic, minced.
- 1 tablespoon apple cider vinegar.
- 1 l vegetable stock.
- 60 g full-fat natural or Greek yoghurt, to serve.
- pinch of sea salt, to season.
- 2 slices sourdough bread, toasted.
- 3 rashers of bacon, rind removed and chopped into 3cm pieces (Vegetarians omit).
Directions
- 1. Melt the butter in a large saucepan. Sauté the fennel and celeriac until soft, then add the fennel seeds and garlic. Add the vinegar, stir a little, and pour in the stock. Bring to the boil, then cover and simmer for 30 minutes.
2. Meanwhile (if you're having bacon), heat a small pan on medium heat. Place in bacon rashers and cook on both sides until crispy. Once cooked, set aside.
3. Remove soup from the heat and blend using a stick blender or process in batches using a blender.
4. Place half of the soup in a bowl and place the rest in a container for lunch tomorrow. Wrap one of the pieces of bread to accompany tomorrow's lunch. Serve the soup with a dollop of yoghurt and sprinkle with fennel leaves and bacon if on the Omni Meal Plan. Serve with the remaining pieces of sourdough bread.
Note
Dairy-free option: Use coconut oil to fry instead of butter and serve with a drizzle of coconut cream instead of full-fat yoghurt.
Celeriac is like the ugly cousin of the veggie world but it’s cheap (when in season) and extremely versatile. We’ve paired it with fennel to give you a sweet, rich soup that’ll keep your sugar cravings at bay.
Ingredients
- 40 g butter (or coconut oil).
- 1 large (250g) fennel bulb, sliced (reserve the leaves to garnish).
- 1 small (300g) celeriac, peeled and roughly chopped into chunks.
- 1 teaspoon fennel seeds.
- 1 clove garlic, minced.
- 1 tablespoon apple cider vinegar.
- 1 l vegetable stock.
- 60 g full-fat natural or Greek yoghurt, to serve.
- pinch of sea salt, to season.
- 2 slices sourdough bread, toasted.
- 3 rashers of bacon, rind removed and chopped into 3cm pieces (Vegetarians omit).
Directions
- 1. Melt the butter in a large saucepan. Sauté the fennel and celeriac until soft, then add the fennel seeds and garlic. Add the vinegar, stir a little, and pour in the stock. Bring to the boil, then cover and simmer for 30 minutes.
2. Meanwhile (if you're having bacon), heat a small pan on medium heat. Place in bacon rashers and cook on both sides until crispy. Once cooked, set aside.
3. Remove soup from the heat and blend using a stick blender or process in batches using a blender.
4. Place half of the soup in a bowl and place the rest in a container for lunch tomorrow. Wrap one of the pieces of bread to accompany tomorrow's lunch. Serve the soup with a dollop of yoghurt and sprinkle with fennel leaves and bacon if on the Omni Meal Plan. Serve with the remaining pieces of sourdough bread.
Note
Dairy-free option: Use coconut oil to fry instead of butter and serve with a drizzle of coconut cream instead of full-fat yoghurt.