Ingredients:
10-12 celery stalks with leaves cut into 2 inch pieces 1/2 bulb fresh fennel cut into 2 inch chunks 2 large whole garlic cloves 3 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper medium potatoes (or 5-6 small), peeled and cut into a 1 1/2 inch dice OR a small cup of red lentils 1.5litres vegetable stock Drizzle of cream, soya milk or yoghurt (optional) 2 teaspoons fresh lemon juice Celery leaves and fennel fronds for a little garnishPlace the celery, fennel and cloves of garlic in a roasting pan. Add the salt, pepper and olive oil and toss to thoroughly coat everything. Roast in a 180C oven for 40 to 45 minutes, stirring occasionally, until the edges of the vegetables just begin to brown.
While the vegetables are cooking, cook the potatoes (or lentils) in the stock until tender..about 10-12 minutes. Set the pan aside to cool a bit. When the vegetables have finished roasting add them to the potatoes and broth. If you are using lentils instead of potatoes you may need to add more stock to get a stirrable consistency.
Let everything cool a bit and using a blender, puree to as smooth or chunky as you like it! Stir in the cream/soya milk/yoghurt and the lemon juice to taste. Re-season with salt and pepper if needed and garnish with celery leaves and fennel fronds if you like.
