Method

• Roughly chop all the vegetables then add the onions, celery and garlic to a heavy based pan
• Cook slowly with the lid on for about ten minutes
• Once they’re nice and soft add the fennel and continue cooking for a few more minutes
• Add the vegetable stock and potatoes and simmer for about 45 minutes
• Use a stick blender or a liquidizer to make the soup smooth
• Check the seasoning and add the lemon juice to your taste
• Garnish with fresh herbs and a dollop of crème fraiche