Celeriac Soup
Josh Ball
Rated 5.0 stars by 1 users
Category
Side Dish, Soup
Servings
2-4
Prep Time
10 minutes
Cook Time
40 minutes
Indulge in the comforting flavours of autumn with this delightful Apple and Celeriac Soup. A perfect blend of sweetness and earthiness, this soup combines the natural sweetness of apples with the distinct nutty flavour of celeriac. Each spoonful offers a velvety texture and a harmonious balance of flavours that will warm you from the inside out. The roasted celeriac cubes add a delightful crunch and a touch of elegance to the presentation, while the soft herbs lend a fresh and aromatic finish. Whether you're seeking a cozy weeknight dinner or an impressive starter for a special occasion, this soup is sure to delight your taste buds and captivate your senses. Get ready to savour the essence of autumn in every spoonful.
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Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 celeriac, peeled and diced
- 2 apples, peeled, cored, and chopped
- 4 cups vegetable broth
- 1 tsp teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley or any soft herb (for garnish)
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
Add the most of the diced celeriac and chopped apples to the pot. Stir well and cook for about 5 minutes to allow the flavors to combine.
Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the celeriac is tender.
While the soup is simmering, preheat the oven to 200°C. Toss the remaining celeriac cubes with a little olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 20 minutes, or until golden and tender.
Once the soup has cooked and the vegetables are soft, use an immersion blender or transfer the mixture to a blender or food processor to puree until smooth and creamy. Be careful when blending hot liquids.
Return the soup to the pot and season with salt and pepper to taste. Stir well to combine.
To serve, ladle the hot soup into bowls. Top each bowl with a sprinkle of roasted celeriac cubes and chopped fresh parsley.
