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Fennel and celeriac soup, with parsley oil

Course: Soup
Cuisine: Moder British


  • 1 medium fennel
  • 1 medium celeriac
  • 1 lt of good quality chicken stock
  • 1 small yellow onion
  • Salt and pepper to taste
  • For the parsley oil
  • 15-20 sprigs of fresh parsley
  • 1 small garlic clove
  • 3 tbsp of olive oil


  • Place a deep pot on the hob with a bit of olive oil and switch it on medium high heat.
  • Roughly chop your onion and sauté.
  • Get rid of the knobs of the celeriac root and roughly chop, quarter the fennel and add them both in the pot.
  • Follow with the chicken broth, bring to the boil and lower to a simmer for approximately 30 minutes or until your vegetables are soft.
  • Use a handheld blender to mash until smooth and creamy.
  • For the parsley oil, mince the garlic clove and the parsley leaves and oil in a blender and you are ready to serve.
  • If you don’t have parsley at hand worry not, you can garnish with the fennel leaves.


Inspired by the The Lighthaus Cafe