Cooking time

• In a pan, heat the olive oil. Fry the coarsely chopped onion and garlic cloves until soft and brown.
• Then add the peeled and cut into blocks of celeriac and stir well. Do the same with the coarsely chopped red bell pepper. Let it cook for 5 minutes.
• Then add enough water so that the vegetables are 5 cm under water. Add the vegetable stock tablets and stir well. Now let it cook for 20 minutes.
• Puree the soup with a hand blender. Do you think the soup is too thin? Then first add the tahina, stir well and after 5 minutes see if the soup is now at the right thickness. Otherwise, you can add a little more tahina.
  If the soup is too thick after pureeing, add a little more water until you think it’s good and only then add the tahina.
  Bring it to taste with salt and pepper.