- 3 fennel bulbs
- 1 medium celeriac root 1 medium onion
- A few sprigs of fresh thyme
- 1-2 tbsp olive oil
- A pinch of salt and pepper
- 1 litre (4 cups) vegetable or chicken stock
- 250ml Plenish almond milk
Preheat oven to 200 C
Halve the fennel bulbs and cut each half into three long ways through the root.
Peel celeriac bulb and cut into cubes then halve the onion, peel and cut each half in to thirds through the root.
Place all the cut vegetables on a roasting tray and sprinkle over the thyme leaves, olive oil and salt and pepper then mix everything so that it is well coated.
Roast in the oven for about 30 minutes until the vegetables are nicely caramelised – do not let them get too dark as it will alter the colour of the soup.
When they are ready, put the roasted vegetables in a large pan and cover with the stock.
You may need a bit more than a litre to cover the vegetables, so add more if necessary.
Bring back to the boil and cook for about 10-15 minutes or until everything is soft.
Blend soup until smooth in a blender or with a handheld blender and check seasoning.
Keep blending until completely smooth.
Finally poor in the almond milk before serving and warm through to make it extra creamy.