The celeriac in the shops are looking great at the moment, in their wonderfully gnarly glory. I do like celeriac, but it is a ‘grown up’ flavour, which I’m sure I would have hated as a child. So this soup is an attempt to make the knobbly old celeriac more child-friendly – whizzed up into a smooth soup and sweetened with apple. To my surprise my girls actually liked it! Definitely a winner of a winter’s lunch.
Celeriac and Apple Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
- 1 onion, roughly chopped
- 2 sticks of celery, peeled and roughly chopped
- 1/2 large or one small celeriac, peeled and chopped into chunks
- 2 apples, peeled and chopped
- 1 tsp thyme, fresh if possible but dried is fine
- 700ml vegetable stock
- salt and pepper to taste
- Sweat the onion and celery in 1 tbsp oil until soften but not browned.
- Add the celeriac and apple, thyme and about 1/2 tsp salt..
- Pour over the hot stock and bring to a simmer.
- Simmer for 156-20 minutes, until the celeriac is thoroughly cooked through.
- Blitz in a blender or with an immersion blender until totally smooth. Taste and season. Serve scattered with herbs (chives are nice), black pepper and a drizzle of good quality olive oil.