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Celeriac and

Romanesco Cauliflower


Fennel Soup.jpg

Feeds 6



1 celeric

1 cauliflower

2 carrots

2 stick of celery

1 leek

3 cloves of garlic

1 tsp fennel seeds

1/2 chilli flakes

3 tbs vegan vegetable stock

1.5 ltrs hot water

Black pepper to taste


2 thick slices bread

2 tbs olive oil

2 tbs dried Rosemary


Pre heat oven to 180 degrees


Place a large heavy bottom pan on the hob, add 2 tbs coconut oil, once warm add fennel seeds and chilli for a 1 minute and then add chopped up leeks, celery, carrots and crushed garlic. Cook until soft.


Add chopped celeriac, caulflower, stock powder and hot water and black pepper.


Chop the bread into chunks, older almost stale bread is fine, toss in olive oil, rosemary with a pinch of salt and place on baking try in the over for 5 minutes, stir and then Gove them another few minutes if not crispy, once cooked remove from over and let cool.


Simmer until veg has just turned soft, remove from heat and blend until smooth. Top with croutons and enjoy!

'What better way to get loads of vegetables into you than a delicious hearty soup. The croutons are really special so make you you add them to your bowl'

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