Antonia Magor Nutrition

Celeriac & Apple Soup

Antonia MagorComment

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. 

Serves 4

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
  • seasoning
  • 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.