Keep Colds Away With This Simple Soup Recipe

Ingredients

• 2 tablespoons organic extra-virgin olive oil
• 1 medium-size celery stalk, cut into ¼-inch/0.65 cm dice
• ½ large yellow onion, cut into ¼-inch/0.65 cm dice
• 1 ½ teaspoons fennel seeds, toasted
• 8 ounces/225 g carrots, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)
• 8 ounces/225 g parsnips, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)
• 6 cups/1.4 L organic reduced-sodium chicken or vegetable stock
• Fine sea salt to taste
• Freshly ground black pepper to taste
• 2 medium-size scallions, cut into ½-inch/1.25 cm lengths, for garnish