1-4 fennel bulb(s) depending on size
2 lbs. carrots
4 scallions (Australian shallots)
4 garlic cloves
Ginger – 2 inch chunk, finely chopped
Fresh herb bouquet — tied together with twine (I use: dill, savory and sage)
2 tbsp olive oil
Finely chop onion, leek, scallion (Australian shallots), and garlic.
Peel celeriac and carrots, cut these and fennel into 1 inch chunks.
Heat olive oil in soup pot over medium heat; Add Onion, Leek, Scallion and Garlic — Cook until soft, about 8 minutes.
Add celeriac, carrots, fennel & ginger — cook until all ingredients are mixed and softened.
Add 4 cups of vegetable broth and fresh herb bouquet.
Mix well and cook covered for 40 minutes to 1 hr over medium heat.
Blend well – (can use immersion blender or traditional blender).
Garnish with freshly sliced radishes.
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