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
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.
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.
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.
Return to the heat and keep warm until ready to serve.
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/