A.Vogel Blog




  • 150 g (1 1/2  cup) celery, sliced
  • 150 g (1 cup) celeriac, diced
  • 100 g (2/3 cup) potatoes, diced
  • 1 large onion, chopped
  • 5 mL (1 teaspoon) dill seeds
  • 15 mL (1 tablespoon) olive oil
  • 50 mL (1/4 cup) white wine, according to taste (optional)
  • 600 mL (2 1/2 cups) vegetable broth
  • To taste Herbamare® Zesty, pepper


Cook in oil the vegetables with dill seeds.If desired, and cook until evaporated.

Add stock; bring to a boil and leave to cook, covered, for 30 minutes.

Puree the soup finely and pass through a sieve. Season to taste with Herbamare® Zesty and pepper.

Serve with thin breadsticks.

Note: The soup also tastes good served cold.



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