Instructions

1. Chop the fennel, garlic, celery and broccoli.
2. Heat a little oil in a saucepan and fry the garlic and celery for a couple of minutes.
3. Add the chopped vegetables and caraway seeds and sauté for 5 minutes over low heat.
4. Add the sock, bring to the boil and gently simmer for 10-15 minutes, until tender. Turn off the heat.
5. Using a stick blender, whiz until you get a silky soup.
6. Serve with a spoonful of apple cider vinegar.