• 1 onion, chopped
  • ½ tsp fen­nel seeds
  • 1 gar­lic clove, crushed
  • 500g/1lb 2oz cele­ri­ac, chopped
  • 1lt/4 cups veg­etable stock/broth
  • 4 tsp low fat crème fraiche
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, fen­nel seeds & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er, ex­cept the crème fraiche. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the cele­ri­ac is ten­der. Blend the soup to a smooth con­sis­ten­cy, sea­son and serve with a tea­spoon of crème fraiche in the cen­tre of each bowl.
  3. Plen­ty of black pep­per when serv­ing com­ple­ments this soup.