Given that the recent “Summer” weather has us reaching for our woolly jumpers rather than swimsuits, a bowl of warming soup doesn’t seem so out-of-place in August.
I love the gnarly other worldly look of celeriac but don’t use it often enough so when I saw it on ‘special’, it seemed like the perfect foil for my soup craving.
And as an added bonus, celeriac is a great source of potassium, phosphorous, dietary fibre, and vitamins B6 and C. So you can feel good about enjoying the many benefits of this soup.
apple, celeriac and horseradish soup
makes enough for 2 as a main or 3 as a starter
1 small celeriac, peeled and chopped
1 medium potato, peeled and diced
1 medium onion, diced
1/2 medium onion finely sliced
2 cloves garlic – crushed
1 tbsp olive oil
2 bramley cooking apples, peeled and chopped (if using as garnish grate 1/2 cup)
2 tsp horseradish (or wasabi works too!)
1 litre vegetable stock
– Heat olive oil in a large saucepan, and add the diced onion and garlic, cooking until softened. Stir in the celeriac, potatoes, scallions and apples and cook covered over a gentle heat for 10 minutes, shaking the pan from time to time.
– Pour over the stock and bring to the boil. Reduce the heat to a gentle simmer and cook covered for about 30 minutes until the celeriac and potatoes are soft.
– Remove from the heat and stir in the horseradish sauce. Blend until smooth and season to taste.
– In a separate pan heat some olive oil and sauté the thinly sliced onions with 1/2 cup grated apple until golden brown and crisp. Use this to garnish your soup with a crunch of black pepper, enjoy!