š 10 ingredients | Ā£1.10pp
Easy to make and packed with vitamins A, C and K.
Ingredients:
- 1 onion diced
- 1 tbsp olive oil
- 3 small apples or 2 large, peeled, cored and cut into small pieces
- 1 medium celeriac peeled and cut into cubes
- 1 tsp thyme
- 1/4 tsp salt
- 750ml vegetable stock
- 250ml almond milk (optional)
- 2 tbsp walnuts roughly chopped
- 1/2 tbsp thyme
Step by step:
- Heat the olive oil in a large pot on medium heat. Add the onion and cook for a few minutes until it begins to soften.
- Add the cubed apple, celeriac, thyme, salt and 500ml of the vegetable stock and simmer for 20 minutes until the celeriac is soft.
- Use a stick blender to puree everything in the pot. Once smooth return the mixture to the pot and add in the remaining vegetable stock and almond milk (if using). Stir and bring to a boil. Taste and adjust seasoning with more salt, thyme or vegetable stock if too thick.
- In a bowl combine the chopped walnuts and thyme and mix
- Serve the soup topped with the walnuts and thyme.
Notes:
Using milk / cream ingredients will make the soup richer and creamier and if you like to fry off some sage leaves, they make a welcome addition. As always, a few shards of chopped bacon are also welcome for meat eaters.
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