Velvety veggie celeriac & apple soup

Velvety veggie celeriac & apple soup

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

By , 21 September 2015
Velvety veggie celeriac & apple soup
  • Ready in: 65 mins
  • Serves: 4
  • Price: 74p per serving
Nutritional Info
Each 382g serving contains
  • Fat 13
    19%
  • Sat Fat 4.2
    21%
  • Sugar 12.2
    14%
  • Salt 1.53
    26%
  • Cals 210
    11%
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
  • 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.

  • 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.

  • Melt the remaining butter in a pan. Add the hazelnuts and sage, then cook for 1-2 minutes. Sprinkle on the soup and serve.