Apple & celeriac soup

Celeriac & Apple Soup

Serves 8-10

  • 4 tbsp olive oil

  • 2 onions, sliced

  • 1 celery stalk, roughly chopped

  • 1 celeriac, chopped

  • 4 Cox's Orange Pippin apples, cored and quartered

  • A few sprigs of thyme, leaves picked

  • 2 litres vegetable or chicken stock

  • 200 ml crème fraîche

  • A few sage leaves

  • Toasted hazelnuts or grated fresh horseradish, to serve

Recipe by Anna Jones



1. Heat half the oil in a large pan. Add the onions and celery and cook over a medium heat for 10 minutes until soft. Add the celeriac, apples and thyme and cook for 2–3 minutes. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.



2. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche . Heat the remaining oil in a pan and fry the sage until crispy. 3. Spoon the soup into bowls and top with the remaining crème fraîche . To serve, drizzle with extra-virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

Nutritional Information

Apple & celeriac soup

Amazing topped with crispy sage

More Mains recipes >
0 foodies cooked this
Earthy, sweet & delicious this hearty soup is perfect for winter
Serves 8-10
55m
Super easy
Method

Recipe by Anna Jones

1. Heat half the oil in a large pan. Add the onions and celery and cook over a medium heat for 10 minutes until soft. Add the celeriac, apples and thyme and cook for 2–3 minutes. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.

2. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche . Heat the remaining oil in a pan and fry the sage until crispy. 3. Spoon the soup into bowls and top with the remaining crème fraîche . To serve, drizzle with extra-virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 237
    12%
  • Carbs 14.6g
    6%
  • Sugar 9.9g 11%
  • Fat 16.5g 24%
  • Saturates 6.1g 31%
  • Protein 6.5g 14%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 tbsp olive oil

  • 2 onions, sliced

  • 1 celery stalk, roughly chopped

  • 1 celeriac, chopped

  • 4 Cox's Orange Pippin apples, cored and quartered

  • A few sprigs of thyme, leaves picked

  • 2 litres vegetable or chicken stock

  • 200 ml crème fraîche

  • A few sage leaves

  • Toasted hazelnuts or grated fresh horseradish, to serve