Page title and description
Soups & stews
Celeriac and apple soup
A soup of creamy, earthy celeriac and sharp-sweet apple. To make it vegan, use stock in place of milk. If you are not vegetarian. Try sage leaves fried in butter as a topping. This recipe could also be made with a couple of large parsnips instead of celeriac.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- ½ large celeriac, peeled and chopped
- 1 apple, cored and chopped
- 500ml veg stock
- leaves from 1-2 sprigs rosemary, or ½ tsp dried mixed herbs
- 250ml milk (or use all stock if vegan)
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
40 min
PT40M
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Step 1
Heat the oil in a large saucepan. Add the onion and fry gently for a few minutes until softened.
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Step 2
Add the celeriac and apple and fry for a few more minutes. Add the stock and mixed herbs.
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Step 3
Heat until just bubbling, reduce the heat and simmer for 20-30 minutes, until the celeriac is tender.
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Step 4
Remove from the heat, add the milk, and season well with salt and pepper to taste. Blend until smooth.
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Step 5
Reheat to serve, adding a little more milk or stock if needed to thin the soup.
