I’m a big fan of creamy soup, but I find it difficult to order them in restaurants, as milk, cream and butter are often used to achieve this consistency.
Celeriac (or celery root) and apple is a combination that I have recently seen on a lot of menus and found very intriguing. On the back of my recent obsession of celeriac, I decided to attempt a dairy free version of the soup and am so pleased with the results.
This apple and celery soup is incredibly smooth and creamy and has the perfect balance of aromas with a slight sweetness of apples and an earthy aroma of celery.
This soup is incredibly easy to prepare. Cube apples and celeriac are cooked soft in vegetable stock and then blended in a blender until smooth. It’s amazing how only a handful of ingredients can produce such a rich flavor and delicious soup. I like filling each bowl with a mixture of finely chopped walnuts and thyme, or for a non-vegetarian option, crispy pancetta would be tasty and add a nice crunch.
1 onion diced
1 tbsp olive oil
3 small apples or 2 large, peeled, gutted and cut into small pieces
1 medium celery peeled and diced
1 tsp thyme
1/4 tsp salt
3 cups vegetable broth
1 cup almond milk or other milk alternative
2 tablespoons of walnuts chopped roughly
1/2 tbsp thyme
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for a few minutes until it softens.
Add the cube apple, celery, thyme, salt and 2 cups vegetable stock and simmer for 20 minutes until the celery is soft.
Transfer everything from the pot to a blender and mix or alternatively use a hand emulsifier to puree everything in the pot. Once the mixture is smooth, put the mixture back into the pot and add the remaining 1 cup vegetable broth and almond milk. Stir and bring to a boil. Taste and season the spice with a little salt, thyme or vegetable broth if it is too thick.
In a bowl mix the chopped walnuts and thyme and mix
Garnish the soup with the walnuts and thyme.