Kohlrabi and cumin soup

Method

1. Heat the olive oil in a large, heavy-based saucepan. Add in the onion, kohlrabi, garlic, celery and fennel.

2. Cover the pan and sweat the vegetables over a gentle heat for 5 minutes.

3. Mix in the cumin and coriander and cook, stirring, for 2-3 minutes.

4. Add in the stock, bring to the boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender.

5. Using a hand or jug blender or a food processor, process the soup until smooth. Season with sea salt and freshly ground pepper and reheat until hot.

6. To serve each portion of soup, spoon some soup into a serving bowl, top with a little dollop of crème fraîche and sprinkle over some deep-fried celery leaves and shredded speck. Serve at once with rye bread.

Cooks Notes:
Kohlrabi, a member of the cabbage family, can be found in some supermarkets and greengrocers, including Greek Cypriot ones.

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Ingredients

2 tbsp light olive oil
1 onion, chopped
2 kohlrabi, peeled and thinly chopped
1 garlic clove, crushed
1 celery stick, chopped (leaves reserved and deep-fried)
1 fennel bulb, chopped
1 tsp Cumin seeds
1 pinch of ground coriander
1 litre chicken or vegetable stock
sea salt, and freshly ground black pepper
crème fraîche, to garnish
3-4 slices of speck, or German smoked ham, finely shredded, to garnish
rye bread, to serve

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