An easy and warming soup when the nights are getting darker.
Cooking time: 30 mins
- 50 g butter
- 2 tbsp olive/local oil (eg. rapeseed or walnut)
- 500g celeriac
- 2 eating apples
- 1-2 tsp chopped fresh or dried thyme
- 1 onion
- 750 ml vegetable stock
- 50 g walnuts
Peel and slice apples. Peel and dice the celeriac and thinly slice the onion.
Heat the butter and oil in a pan, gently sauté onion until soft. Add the celeriac and thyme and sweat down gently for 5 minutes. Pour over enough stock to cover the celeriac.
Bring to a simmer, then cook 10-15 minutes or until celeriac is soft. Add the apples and cook another 2 minutes. Blend until smooth.
Toast the walnuts in a pan, serve on top of the soup.