Cook the beluga lentils according to the instructions on the package. Note, don't add salt to the cooking water because it doubles the cooking time of the lentils. When ready pour the lentils in a colander and let them cool down. 

Wash the herbs, keep a few twigs for decoration and chop the rest of the herbs roughly. 

Peel and cut the celeriac into 2 cm cubes. Wash and trim the broccoli. Cut it into 2 cm pieces and also use the stem! Heat up some olive oil in a big pot and add the celeriac. Let the celeriac roast for 3 minutes and then add the broccoli. Deglaze after about 5 minutes with the white wine and add about 700 ml of veggie stock. Give it a gentle stir and let it simmer for about 15 minutes. Now add the herbs and remove from the cooker. Blend with a hand-held blender or in a mixer until smooth. Put it back on the heat, add the cream and bring to cook one more time. Season with salt, pepper, tabasco, Worcester sauce and a dash of lime. 

Put the soup in your soup bowls, add a spoon of sour cream and a some beluga lentils. Decorate with some herbs and a drizzle of olive oil. Bon Appetit!