Jane’s Fennel, Celery and Leek Soup

2 leeks, 4 sticks celery, 1 fennel bulb, olive oil, fennel seeds, celery seeds, water or stock, black pepper (and you can add almond milk if you use it)

Finely chop and slice the leeks, celery, and fennel, gently fry in olive oil until soft.

Add fennel and celery seeds, add water or stock, and black pepper, and gently simmer, and if you use almond milk stir in just before the end.

If you like, you can blend it, or keep it chunky, I had it chunky (with no almond milk).

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