Celeriac, Leek and Apple Soup
Adding to my winter soup collection, this week I have a healthy, vegan Celeriac, Leek and Apple Soup that is miles above any store-bought cream of celery soup you may have tried.
This velvety blend of celeriac, leek and apple has a lovely delicate celery flavour.
To add a hint of colour to the soup I use granny smith apples that are cored, but not peeled. When puréed, the skin from the apples imparts just a whisper of soft pale green colour to the soup.
More than just a delicious soup, use it as a sauce for chicken or mild flavoured fish, or add to a casserole style dish to elevate the flavour from good to great.
Celeriac, or celery root, is one of those vegetables that is often overlooked, which is a shame as it really packs a nutritional punch!
It’s loaded with vitamins and minerals as well as being high in fiber. It’s also low in fat and calories, making it a great option for a calorie reduced diet.
Use it raw in salads, roast it, or boil it and mash it as you would potatoes.
Ingredients
- 1 celeriac (celery root)
- 2 stalks celery
- 1 tsp fennel seeds (or celery seed) toasted and gebtly crushed
- 1 leek white and light green part only
- 2 tbsp olive oil
- 2 granny smith apples
- 1 liter vegetable stock
- 400 ml water
- 4 sprigs of fresh thyme
- salt and pepper to taste
Instructions
Prep the Vegetables and Apples
- Using a sharp knife, remove the top and top from the celeriac so it sits flat. Then cut down the sides to remove all of the tough skin. Cut the cleaned celeriac into 3-4 cm sized chunks.Cut the celery stalks in to roughly the same size pieces as the celeriac. Rinse the leeks well. Slice the white and light green part of the leek into 2 cm wide pieces, reserving the dark green part for another use.Core the apples and cut them into quarters. Note: if you prefer you can peel the apples. I like to leave the skin on as they lend a lovely pale green colour to the finished puréed soup.
Make the Soup
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the leeks and cook, stirring frequently until soft and translucent, about 5 minutes. Add the fennel or celery seed to the pot and cook for one minute longer.
- Add the celeriac, celery and apple to the pot and give a quick stir. Next, add the stock and water and the sprigs of thyme.
- Cover and bring to a boil, then reduce the heat and let the soup simmer until the celeriac is completely tender, about 20 minutes.
- Remove the thyme. Working in batches purée the soup in a blender or food processor until smooth, adding more water if the soup is too thick.
- Return the soup to the pot. Taste and adjust for salt and pepper. When ready to serve, heat the soup to just below a boil.