Sweet Celeriac & Fennel Soup - IQS Recipes

Ingredients

• 40 g butter (or coconut oil).
• 1 large (250g) fennel bulb, sliced (reserve the leaves to garnish).
• 1 small (300g) celeriac, peeled and roughly chopped into chunks.
• 1 teaspoon fennel seeds.
• 1 clove garlic, minced.
• 1 tablespoon apple cider vinegar.
• 1 l vegetable stock.
• 60 g full-fat natural or Greek yoghurt, to serve.
• pinch of sea salt, to season.
• 2 slices sourdough bread, toasted.
• 3 rashers of bacon, rind removed and chopped into 3cm pieces (Vegetarians omit).