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Roasted celeriac and apple soup recipe

Roasted celeriac and apple soup recipe

29 ratings

Pair sweet and earthy celeriac with tangy apple, sage and thyme to create this simple soup recipe. The roasted celeriac adds a wonderful velvety texture, making this dish a tasty winter warmer that's perfect for serving up on cold days. See method

  • Serves 4
  • 15 mins to prepare, 1 hr 50 mins to cook
  • 337 calories / serving
  • Vegetarian

Ingredients

  • 1 celeriac, cut into large cubes
  • 3 tbsp olive oil
  • 1 bramley apple
  • 1 onion, diced
  • 1 celery stick, trimmed and diced
  • 1 garlic clove, minced or crushed
  • 2 thyme sprigs, leaves picked
  • few sage leaves, plus extra chopped sage leaves, to garnish (optional)
  • 900ml vegetable stock
  • 65g smoked cubed pancetta
  • ½ white bloomer loaf, cut into 2.5cm cubes
  • 2 tbsp crème fraîche, plus extra to serve (optional)

Each serving contains

  • Energy

    1410kj
    337kcal     17%

  • Fat

    16g 23%

  • Saturates

    4g 19%

  • Sugars

    13g 15%

  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 40.6g Protein 10.3g Fibre 3.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180ºC.
  2. Put the celeriac in a large mixing bowl and toss with 1 tbsp olive oil and season well. Arrange on a baking tray and bake for 1 hr.
  3. Peel, core and dice the apple. Heat another 1 tbsp oil in a large deep saucepan. Add the apple, onion, celery, garlic and thyme leaves and fry over a medium heat until it begins to soften. Add the celeriac, sage and vegetable stock. Season well and simmer for 30 mins.
  4. Heat a dry frying pan over a medium-high heat and add the pancetta. Reduce the heat and cook until crisp.
  5. Meanwhile, put the bread cubes on a baking tray. Drizzle with the remaining 1 tbsp olive oil. Turn to coat, then season well and toast in the oven for 4-5 mins, until golden brown all over.
  6. Whizz the soup until smooth in a food processor or using a stick blender, adding the crème fraîche as you blend. Add some extra hot water to loosen, if necessary.
  7. Serve the soup in bowls topped with the pancetta and croutons, then add extra crème fraîche and a few chopped sage leaves, if you like, to serve.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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