Ingredients:
- 400 g of fennel
- 300 g of potatoes
- 200 g of celery root
- 7 dl of vegetable stock
- fresh celery leaves
- fresh parsley
- fennel leaves
- salt to taste
Preparation:
- Clean and peel the vegetables and cut them into cubes.
- Place vegetables in the pot and add vegetable stock. Simmer for 30 minutes.
- Pour the soup in a blender and blend well.
Place it back in the pot. - Add chopped parsley, fennel and celery leaves and salt to taste. Simmer for 5 minutes.
- Let it sit for at least 20 minutes with a lid on before serving.
