Instructions

1. Finely chop the shallots, celery and garlic, then cut the broccoli and cauliflower into chunks. Peel the celeriac and dice.
2. Heat oil in saucepan over medium heat. Gently sauté the onion for about 5 minutes, until softened. Add the garlic & caraway seeds and cook for another minute.
3. Add all chopped veggies and sauté for another 5 minutes.
4. Add the stock, bring to a boil, then simmer 10-15 minutes until the veggies are tender.
5. Turn off the heat.
6. Using a stick blender, pulse until you get a smooth, silky soup.
7. Add more stock if it’s too thick.
8. Serve warm with crumbled cheese, crème fraîche or apple cider vinegar.