Celeriac’s are knobbly, ugly little root vegetables full of warm, nutty and sweet autumnal flavor, here paired with the seasons best crisp braeburn apples in a gently soup. When pureed celeriac has a surprisingly creamy texture, making this soup smooth and filling yet low in fat and calories.
Try a big mug of this for a cosy lunch or supper served with toasted walnuts.
Free from gluten, dairy and Vegan.
Total Time 35 minutes
- 1 tablespoon coconut oil
- 1 large leek, chopped
- 1 celeriac, peeled and cut into small chunks (roughly 1.2 kg)
- 2 braeburns apples, peeled and cored
- 2 sprigs of thyme
- pinch of nutmeg
- a bay leaf
- 3 cups (750ml) vegetable stock or broth
- 2 cups (500ml) water
- toasted walnuts to serve
- Heat the coconut oil in a large pan, add the chopped leek and sauté for a few minutes until softened and starting to turn translucent.
- Add the celeriac, apples, thyme, nutmeg and bay leaf. Pour over the stock and water, allow to simmer for 25 minutes until the celeriac is tender.
- Carefully put the ingredients into a food processor and blend until smooth, adding another splash of vegetable stock if too thick. Season thoroughly and serve warm.