Celeriac and apple soup

A soup of creamy, earthy celeriac and sharp-sweet apple from Riverford. To make it vegan, use stock in place of milk. If you are not vegetarian. Try sage leaves fried in butter as a topping. This recipe could also be made with a couple of large parsnips instead of celeriac.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• ½ large celeriac, peeled and chopped
• 1 apple, cored and chopped
• 500ml veg stock
• leaves from 1-2 sprigs rosemary, or ½ tsp dried mixed herbs
• 250ml milk (or use all stock if vegan)
• salt and pepper

Method:

1. Heat the oil in a large saucepan. Add the onion and fry gently for a few minutes until softened.
2. Add the celeriac and apple and fry for a few more minutes. Add the stock and mixed herbs.
3. Heat until just bubbling, reduce the heat and simmer for 20-30 minutes, until the celeriac is tender.
4. Remove from the heat, add the milk, and season well with salt and pepper to taste. Blend until smooth.
5. Reheat to serve, adding a little more milk or stock if needed to thin the soup.