Creamy celery soup with pumpkin seeds

Ingredients

• 400 g Celery root, peeled and cubed in 4cm pieces
• 200 ml Heavy cream
• 1 tbsp Canola oil
• 500 ml Water
• 1/2 pcs Onion, peeled and chopped
• 1 pcs Bay leaf, whole
• 1 clove Garlic, crushed
• 1 bunch Tarragon, fresh, chopped
• 1 bunch Thyme, fresh, chopped
• 2 tbsp Pumpkin seeds

Method

1. Place celery in a medium-sized pot and cover with water, cream, onion, and garlic.
2. Wrap the tarragon, thyme, and bay leaf in cheese cloth and tie with kitchen string (if you don't have a cheese cloth, you can use a tea egg).
3. Add the herbs into the pot and bring to a simmer.
4. Cook for 45 minutes or until celery is tender.
5. Remove the cheese cloth with herbs.
6. With a slotted spoon, transfer celery, onions, and garlic into a food processor.
7. Pulse until puréed, adding cooking liquid until smooth and blended through.
8. Pour the mixture back into the remaining soup liquid.
9. Place the soup over heat just to reheat.
10. Serve the soup in soup bowls.
11. Garnish with pumpkin seeds and drizzle on pumpkin seed oil.