Celeriac, ginger & apple soup
Serves 6
1 tbsp olive oil
2-3 cm (about a thumb-sized) piece fresh ginger
1 medium celeriac
1 leek or small onion
1 medium eating apple
1 sprig fresh thyme (or ¼ tsp dried) optional
3 vegetable stock cubes or 4 tsp Marigold bouillon
approx. 1500ml boiling water from kettle
Freshly ground black pepper to taste
- Prepare ginger by peeling and cutting into small dice or strips
- Wash and chop leek (or onion)
- Wash, peel and cut celeriac into pieces approximately 2cm cubed
- Core and slice the apple, no need to peel
- Heat oil in a large, heavy based pot
- Add ginger and stir for a few moments until aromatic
- Add celeriac and leek, stir briefly then add stock and sprig of thyme, cover and simmer 15 minutes until vegetables are soft.
- If using fresh thyme, remove the sprig now.
- Add chopped apple, simmer about 5 minutes more and then blend the soup, adding seasoning to taste. download printable recipe here: Celeriac, ginger and apple soup