Celeriac, Leek and Apple Soup

A velvety smooth soup with a delicate celery flavour.

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: lunch, Soup

Cuisine: Canadian

Keyword: celeriac, celery root, Fall and winter soups, healthy soups, Vegan, vegetarian soups

Servings: cups

Calories: 103kcal

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.

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.

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