Fennel and celeriac soup

A great combination of freshness and heartiness meet in this fennel and celeriac soup… Finish it off with a little truffle oil to take it to the next level!



¼ cup olive oil

30g butter

1 large brown onion, finely chopped

3 garlic cloves, finely chopped

1 celeriac bulb, peeled and quartered

2 potatoes, peeled and quartered

1 fennel bulb, fronds and bottom end removed

1 litre chicken or vegetable stock


salt flakes, ground black pepper

crème fraîche, chopped parsley and truffle oil (optional), to serve


  • In a heavy-based saucepan heat olive oil and butter over a medium heat, and sauté the onion until translucent.
  • Then add the garlic and sauté for a further minute.
  • Add the celeriac, potatoes and fennel, then the stock and enough water to just cover the vegetables. Bring to the boil.
  • Simmer covered for 1½ hours.
  • Purée. Adjust seasoning as required.
  • Serve each bowl with a tablespoon of crème fraîche, a sprinkle of finely chopped parsley and a few drops of truffle oil (if using)