Sweet Celeriac & Fennel Soup - IQS Recipes

Name: 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).

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Dairy-free option: Use coconut oil to fry instead of butter and serve with a drizzle of coconut cream instead of full-fat yoghurt.

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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).