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    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

    1. Prepare ginger by peeling and cutting into small dice or strips
    2. Wash and chop leek (or onion)
    3. Wash, peel and cut celeriac into pieces approximately 2cm cubed
    4. Core and slice the apple, no need to peel
    5. Heat oil in a large, heavy based pot
    6. Add ginger and stir for a few moments until aromatic
    7. Add celeriac and leek, stir briefly then add stock and sprig of thyme, cover and simmer 15 minutes until vegetables are soft.
    8. If using fresh thyme, remove the sprig now.
    9. 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