Celery Root Fennel Soup

Celery Root Fennel Soup is made with celery root, fennel, garlic, and broth. It is creamy and full of flavor, and it is low in carbs. This soup is thick and warm, and it's great for cold days or as a light lunch or dinner. Put some fresh thyme leaves on top to make it taste even better!

Ingredients:

• 1 large celery root, peeled and diced
• 1 fennel bulb, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh thyme leaves, for garnish optional

Instructions:

In a big pot, heat the olive oil over medium-low heat

Cut up the celery root and add it along with the chopped fennel and minced garlic

Cook the vegetables for 5 to 7 minutes, until they get soft

Bring the chicken or vegetable broth to a boil in the pot

Turn down the heat and let it simmer for twenty to twenty-five minutes, or until the celery root is soft

Blend the soup until it's smooth with an immersion blender

You could also put the soup in a blender and blend it in small amounts until it is smooth

Add the heavy cream and season with salt and pepper to taste

Add 5 more minutes of cooking and keep going until everything is hot

If you want, you can serve the soup hot with fresh thyme leaves on top