Riverford Wicked Leeks
Celeriac and apple soup recipe image

Print Celeriac and apple soup

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 & chopped
  • 1 apple, cored & 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 & pepper


  1. Heat the oil in a large saucepan. Add the onion and fry gently for a few minutes until softened.
  2. Add the celeriac and apple and fry for a few more minutes. Add the stock and mixed herbs.
  3. Heat until just bubbling, reduce the heat and simmer for 20-30 minutes, until the celeriac is tender.
  4. Remove from the heat, add the milk, and season well with salt and pepper to taste. Blend until smooth.
  5. Reheat to serve, adding a little more milk or stock if needed to thin the soup.
want to cook with fresh ingredients? try one of our award winning veg boxes