Celeriac and apple soup
Celeriac and apple blended into a pale, smooth soup with a sweet edge and a little thyme. It looks plain and tastes of more than it should. Good for a dinner party starter.
- Time
- 35 min
- Serves
- 2
- Kind
- Soup
- Also
- One pot
Method
- Peel the celeriac thickly and cut it into 2 cm dice. Peel, core and chop the apples, and chop the onion finely.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 6 minutes until soft and translucent.
- Add the celeriac, apples and dried thyme and stir for 2 minutes. Crumble in the stock cube and pour in 700 ml of water.
- Bring to the boil, then cover and simmer for 20 minutes, until the celeriac crushes easily against the side of the pot.
- Take the pot off the heat, stir in the oat cream and blend with a stick blender until smooth. Check the seasoning and add salt and black pepper.
- Ladle the soup into bowls and serve with slices of sourdough alongside.
Tip Peel the celeriac thickly, as the skin hides soil in its folds. A tart apple such as Bramley balances the sweetness.
Per portion
| Energy | 588 kcal |
| Protein | 15 g |
| Carbohydrate | 88 g |
| of which sugars | 31 g |
| Fat | 17 g |
| of which saturates | 4 g |
| Fibre | 16 g |
| Salt | 3.76 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- celeriac1
- apple2
- onion1
- oat cream100 ml
- sourdough loaf½
- dried thyme1 tsp
- vegetable stock cube1
- olive oil1 tbsp
