Celeriac is a great winter vegetable for soups and combines beautifully with apples and onions in this recipe. I have used almond milk in this recipe to keep it dairy free but coconut milk would also be delicious.Celeriac contains high amounts of dietary fibre, making it a great food for the gut and supporting healthy blood sugar levels.
Difficulty – Easy
Time – 15 minutes, 30 minutes cooking
Serves – 4
What’s good about it?
Celeriac contains high amounts of vitamin C, which helps to strengthen the immune system plus B vitamins to support energy levels. Celeriac contains high amounts of vitamin K and phosphorus, which help in bone metabolism and the prevention of osteoporosis. Vitamin K is especially important for bone health because it promotes calcium absorption and prevents bone deterioration.
- Heat the oil in a large saucepan and sauté the onion and garlic for 2-3 minutes. Add the leek, celery and fry for another minute; then add the chopped celeriac and apple and stir well.
- Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
- Place into a food blender, in batches if necessary, and blend until creamy. Return to a clean and add the milk. Warm through the soup and season to taste.
Did you Know?
There are endless ways to cook celeriac. But while it’s usually cooked it is also delicious raw – try it grated in salads and coleslaw. It is also delicious mashed as an alterantive to potato. You can also cut it into chips and roast it in the oven with olive oil.
1tbsp olive oil
1 onion, finely diced
2 garlic cloves, finely diced
1 leek, white only, finely diced
1 stick celery, finely diced
500g/1lb 2oz celeriac, peeled and cut into small dice
350g / 12oz apples, peeled and chopped
400ml / 14floz vegetable stock
200ml/7floz almond milk or coconut milk
Sea salt and black pepper to season
Parsley for garnish