Pic of Celeriac and apple soup

Celeriac and apple soup

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Soups & stews

Celeriac and apple soup

Serves 4 55 min
A soup of creamy, earthy celeriac and sharp-sweet apple. To make it vegan, use stock in place of milk. If you are not vegetarian, fried lardons of bacon are a lovely topping. If you are vegetarian, try sage leaves fried in butter instead. This recipe could also be made with a couple of large parsnips instead of celeriac.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • ½ large celeriac, peeled and chopped
  • 1 apple, cored and chopped
  • 500ml veg stock
  • leaves from 1-2 sprigs rosemary, or ½ tsp dried mixed herbs
  • 250ml milk (or use all stock if vegan)
  • salt and pepper


Prep time: 15 min
Cooking time: 40 min
  • Step 1

    Heat the oil in a large saucepan. Add the onion and fry gently for a few minutes until softened.
  • Step 2

    Add the celeriac and apple and fry for a few more minutes. Add the stock and mixed herbs.
  • Step 3

    Heat until just bubbling, reduce the heat and simmer for 20-30 minutes, until the celeriac is tender.
  • Step 4

    Remove from the heat, add the milk, and season well with salt and pepper to taste. Blend until smooth.
  • Step 5

    Reheat to serve, adding a little more milk or stock if needed to thin the soup.

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