Recipes
Recipes

Velvety veggie celeriac and apple soup

Sage and toasted hazelnuts add festive flavour to this silky-smooth blended soup.

Sage and toasted hazelnuts add festive flavour to this silky-smooth blended soup.

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(2 votes)
Cooking Time

Cook: 1 Hour 5 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 74p per serving

Nutritional Information

Each 382g serving contains

Energy
879kj
210kcal
11%
Fat
13.0g
Med
19%
Saturates
4.2g
Med
21%
Sugars
12.2g
High
14%
Salt
1.53g
High
26%
of your reference intake.
Typical energy values per 100g:
230kj/55kcal

Ingredients

1 tbsp olive oil

25g butter

1 onion, chopped

1 leek, trimmed and sliced

500g celeriac, peeled and diced

1 tsp thyme leaves

750ml hot vegetable stock

2 apples, peeled and cored

25g shelled hazelnuts, halved

8 sage leaves

Method

1
Heat the oil and half of the butter in a pan. Add the onion and leek, cover and sweat for 5 minutes or until softened. Add the celeriac and thyme leaves, and cook for a further 5 minutes.
2
Add the stock and bring to the boil. Simmer for around 35 minutes or until the celeriac is tender. Slice and add the apple. Cook for 3 minutes more, allow to cool slightly and blend until smooth.
3
Melt the remaining butter in a pan. Add the hazelnuts and sage, then cook for 1-2 minutes. Sprinkle on the soup and serve.