In a pot over medium heat, add 50 ml of olive oil. Bloom the cinnamon stick and carom seeds in the oil for 1 minute .
Add the onion and garlic and fry until soft.
Add the diced celeriac and cook for about 10 minutes.
Add the vegetable stock and water and season with salt.
Add the rinsed and drained rice.
Cover and bring to a boil. Then immediately reduce the heat and cook covered over medium heat for about 40 minutes, until the celeriac and rice are soft and cooked.
Once cooked, transfer half of the celeriac soup into a blender and puree. Add it back to the pot and mix to combine.
Making the preserved lemon salsa
While the soup is cooking, peel and evenly slice 15g of garlic.
Finely chop the preserved lemon.
Roughly chop the parsley leaves.
Finely slice the spring onion.
Combine the parsley, lemon and spring onion in a bowl.
Heat the rest of the olive oil in a small pan and fry the garlic until golden. Now add the Aleppo chilli and remove the pan from the heat.
Pour the garlic/Aleppo chilli/olive oil mix into the lemon/parsley/spring onion mix and combine.
Serve the soup garnished with the preserved lemon and parsley salsa.