Simple Soup with Carrots, Parsnips, and Scallions

2 tablespoons organic extra-virgin olive oil

1 medium-size celery stalk, cut into ¼-inch/0.65 cm dice

½ large yellow onion, cut into ¼-inch/0.65 cm dice

1 ½ teaspoons fennel seeds, toasted

8 ounces/225 g carrots, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)

8 ounces/225 g parsnips, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)

6 cups/1.4 L organic reduced-sodium chicken or vegetable stock

Fine sea salt to taste

Freshly ground black pepper to taste

2 medium-size scallions, cut into ½-inch/1.25 cm lengths, for garnish

In a large saucepan or small stockpot over medium heat, heat the oil. Add the celery and onion and cook, stirring occasionally, for 4 minutes.

Add the fennel seeds, carrots, and parsnips and continue to cook, stirring occasionally, until the onion is tender, about 4 minutes.

Add the stock, bring to a boil over high heat, lower the heat to a simmer, and cook until all the vegetables are tender, about 5 minutes.

Add salt and pepper to taste. Serve hot, garnished with the scallions.