Instructions

1. Peel and dice the celeriac and parsnip.
2. Thinly chop the onion and garlic.
3. Heat the oil in a pot, then gently sauté the onion for 5 minutes. Add the garlic, oregano and caraway seeds and stir for a minute.
4. Add the vegetables and the stock, bring to the boil and turn down the heat.
5. Put a lid on and gently simmer for 15 minutes or so until tender.
6. Using a stick blender, blitz until you get a smooth soup.
7. Serve with apple cider vinegar or a dollop of sour cream/crème fraîche.