Apple & Celeriac Soup

Reducing Post-Christmas food waste

I don‘t know about you, but before Christmas (and in a panic) I stocked up on items I thought I would cook with. Christmas came and went, and I was still left with what must be the ugliest vegetable ever: celeriac!

Don’t be fooled by its looks. It is delicious and a very versatile vegetable. In the summer, I use it in cold slaw and salads. In addition to the celeriac, I had a couple of apples that needed to be used up. Bored of eating rich leftovers and picky bits, I thought I would experiment as the soup is my ‘go-to’ lunch in the colder months.

You can make it your own by adding anything you like. I also had some leftover mash and celery that looked a little sad, so I added them.

Apple & Celeriac Soup

Here is my recipe for Apple and Celeriac Soup. It is delicious and not as sweet as you might think.

Ingredients

1 celeriac – washed, peeled and diced

1 white onion – diced

2 apples – any variety, washed, peeled and diced. The sweeter the apple, the sweeter the soup will be. I used a Cox’s Orange Pippin and a Braeburn.

1 diced potato, 1 chicken or vegetable stock cube dissolved in a little hot water.

Salt and pepper to taste, crème fraiche or sour cream.

Method

Add a little butter or oil of choice to pan and sauté the onions until soft, then add the celeriac and apples to the pan and continue to sauté. Stir regularly.

Add the potatoes and the stock and simmer until all the vegetables are soft. Blitz it until smooth using a stick blender. Add salt and pepper to taste and then add a little crème fraiche or soup cream and give it a good stir. Adding crème fraiche/sour cream makes all the difference to the soup.

Serve with crusty bread, and enjoy!

TIP: You can make this soup as thick or thin as you like. It also freezes well.