Apple, Celeriac & Thyme Soup
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A silky and comforting celeriac soup, with apples and thyme. This soup is dairy free and vegan and makes the most of celeriac's naturally creaminess.
Ingredients
  • ½ tbsp extra virgin olive oil, plus extra
  • for drizzling
  • 1 onion, finely diced
  • 1 celery rib, finely diced
  • 1 celeriac, peeled, diced roughly
  • 2 apples (I like Granny Smith), peeled, cored and diced
  • a few sprigs of thyme, reserving some
  • for decoration
  • 750ml hot vegetable stock
  • 250ml almond milk (or other dairy free milk)
  • sea salt
  • freshly ground black pepper
  • 1 lemon, juiced
  • toasted hazelnuts to finish
Instructions
  1. Heat the oil in a large pan. Over a medium heat cook the onions and celery in a pinch of salt until softened, which should take about 5 minutes.
  2. Add the celeriac, apples and leaves from a few springs of thyme and cook for 2–3 minutes. Next add the stock and simmer over a low heat for 30 minutes until the celeriac is fork tender.
  3. Remove from the heat, allow to cool for a few minutes to avoid burning yourself with hot splashes of soup, then pour into a jug blender or blitz with a hand blender until silky smooth. Add the almond milk, season with salt and pepper and blend again. Taste and if needs brightening add a bit of lemon juice at a time of for more flavour add a tablespoon of olive oil.
  4. Return to the heat and keep warm until ready to serve.
  5. To serve, spoon the soup into bowls and drizzle with extra-virgin olive oil, a sprinkle of toasted chopped hazelnuts and some thyme leaves.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/celeriac-soup/