ingredients
3/4 lb (340 g) onions, finely sliced
1 tablespoon vegetable oil (optional)
Pinch of sea salt
1/2 lb (225 g) carrots, diced
1 bay leaf
1 lb (455 g) celeriac or celery, sliced
2 pints (1.1 litres) water
1 tablespoon fennel leaves
method
1. Gently saute or simmer the onions with a pinch of salt, until tender.
2. Add the carrot, bay leaf, celeriac and water.
3. Simmer for about 20 minutes, until the vegetables are tender. Remove the bay leaf.
4. Sieve or liquidize the soup, taste and adjust the seasoning as required.
5. Reheat and serve garnished with finely chopped fennel leaves.
