Celeriac and Apple soup

Celeriac and Apple Soup
Celeriac and apple soup with bacon and walnut croutons. Photograph: Sarah Lee for the Guardian

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.

Recipe source:http://www.guardian.co.uk/lifeandstyle/2011/nov/30/celeriac-and-apple-soup

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