Celeriac and Apple Soup – two autumnal additions to your five a day, thrown into the most delicious & warming, earthy but sweet soup.
Celeriac seems to be a stranger to many of our plates – but it’s such a valuable addition to anyone’s diet. It’s loaded with potassium (more than bananas!) and dietary fibre, so this snack is both a boost for the metabolism and a breeze for the digestion.
For anyone with a plant-based diet, celeriac is also loaded with vitamin K, which is vital in assisting your bones in calcium absorption! If you’re not getting calcium through organic dairy, then this is particularly important (it also helps to reduce osteoporosis as we age).
Ingredients:
- 2 tbsp olive oil
- 1 brown onion
- 2 tsp fresh thyme leaves
- 1 celeriac – peeled and cut into cubes
- 4 x apples (I used cored and sliced)
- 1 litre vegetable stock
- Salt & pepper
Method:
- Peel and roughly chop the onion.
- In a saucepan, add the olive oil and heat over a low heat
- Add the onion and sweat for 10 minutes
- Add the chopped celeriac and the apples – sweat for another 4 – 5minutes
- Add the vegetable stock
- Bring to the boil, then simmer for 25 – 30 minutes, or until celeriac is cooked
- Remove from the heat & blend.
- Add 100ml of milk (of your choice) to make a creamier, thinner consistency.
- Season to taste with salt and pepper to taste.
- Top with toasted walnuts!