Looking for a soup that’s effortlessly elegant and brimming with unique, comforting flavours? Meet your new favourite: Creamy Celeriac and Apple Soup. Celeriac, the unsung hero of the root vegetable world, provides a subtle, earthy celery-like base that is perfectly balanced by the tartness of Granny Smith apples. The real showstopper, however, is a drizzle of homemade roasted walnut oil that adds a deep, nutty richness. This recipe requires minimal effort but delivers a truly impressive result, making it perfect for a weeknight dinner or a sophisticated starter.
Ingredients
• 50g / 3.5 tbsp unsalted butter
• 1 small onion, finely chopped
• 1 large celeriac, peeled and chopped
• 1 potato, peeled and roughly chopped
• 2 Granny Smith apples, peeled, cored and roughly chopped
• 1 celery stalk, finely chopped
• 750ml / 3 cups vegetable stock or water
• 80g / 0.75 cup walnuts
• 100ml / 0.5 cup sunflower oil
• 125ml / 0.5 cup whole milk, plus more if needed
• 125ml / 0.5 cup whipping cream
• Sea salt and freshly ground black pepper, to taste
Instructions
1. In a large saucepan over low heat, melt the butter and gently cook the onion until soft, without allowing it to brown.
2. Add the chopped celeriac, potato, apples, and celery to the pan. Pour in the stock or water. If needed, add a little more water to just cover the vegetables, as they will settle during cooking.
3. Cover the pan and let it gently simmer for 20–25 minutes, or until all the vegetables are tender.
4. While the soup simmers, make the walnut oil. Lightly crush the walnuts with a rolling pin. Toast them in a dry frying pan over medium heat, stirring frequently to prevent burning. Once fragrant, turn off the heat and carefully pour the sunflower oil into the pan with the warm nuts. Allow to cool completely.
5. Once cooled, transfer the walnut oil to a clean, airtight container. It can be stored in the fridge for up to 2 weeks.
6. Using a hand-held immersion blender, blend the soup directly in the saucepan until it is completely smooth. The potato starch will help thicken it to a velvety consistency.
7. Stir in the milk and cream and gently reheat the soup, but do not let it boil, as the dairy may split. If the soup is too thick, add a splash more milk until you reach your desired consistency.
8. Season generously with sea salt and a good few grinds of fresh black pepper.
9. Serve immediately in warmed bowls, finished with a drizzle of the homemade walnut oil and a side of nutty wholemeal bread.
Nutritional Information
• Nutritional Highlights
• Celeriac is a fantastic source of vitamin K, which is essential for bone health, and is also rich in antioxidants and dietary fibre.
• Walnuts are a powerhouse of omega-3 fatty acids, which support brain health, and provide a great source of plant-based protein.
• Granny Smith apples contribute vitamin C and soluble fibre, which can aid in digestion and help manage blood sugar levels.
Pro Tips
• To easily peel a celeriac, first slice off the top and bottom, then cut it into four wedges. Use a sharp knife instead of a peeler to remove the thick, knobby skin.
• Make a double batch of the roasted walnut oil. It keeps well in the fridge for two weeks and is delicious drizzled over salads and other vegetable soups.
• For an extra special touch, serve the soup with crumbled blue Stilton cheese, which melts beautifully into the hot soup, adding a tangy, savoury depth.
• Don’t worry if you’re out of vegetable stock; this soup is so flavourful on its own that water works perfectly well as the liquid base.
FAQ
Q: Can I make this celeriac and apple soup vegan
A: Absolutely! To make this soup vegan, simply substitute the unsalted butter with olive oil or a plant-based butter. For the creaminess, replace the whole milk and whipping cream with a plant-based alternative like full-fat oat milk, cashew cream, or a can of full-fat coconut milk for a rich, dairy-free version.
Q: How can I make this vegetarian soup a more filling meal
A: To turn this soup into a more substantial main course, you can add a source of plant-based protein. Stir in a can of drained cannellini beans or chickpeas during the last 5 minutes of reheating. Serving it with a side of crusty wholemeal bread and hummus or topping it with toasted pumpkin seeds also adds protein and texture.
Q: How should I store leftover celeriac soup
A: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it. For the best texture upon reheating, it’s recommended to freeze the soup *before* adding the milk and cream. Thaw it completely, then gently reheat on the stove and stir in the dairy just before serving.
Q: Is the homemade walnut oil necessary for this recipe
A: While the homemade roasted walnut oil adds a unique, deep nutty flavour that elevates the soup, it’s not strictly necessary. If you’re short on time, you can use a high-quality store-bought walnut oil. Alternatively, a drizzle of extra virgin olive oil, a sprinkle of toasted walnuts, or some fresh parsley would also be delicious garnishes.
