This celeriac apple soup is a tasty lunch dish, and perfect for the fall and winter months. Easy to make, and a vegan and gluten free recipe.
As an Amazon associate, I earn from qualifying purchases. This is at no extra cost to you, and is much appreciated support towards the running of the blog.
Ingredients
The main ingredients you will need are:
- Celeriac - the ugly vegetables of the aisle at the store! Peel well and slice off any hard bits.
- Apples - personally I find that red apples work better for soup, as they have more sweetness.
- Vegetable stock - my low histamine readers will want to check ingredients if using a store-bought stock.
Variations to the recipe
The croutons are optional. If bread doesn't work for you, then perhaps use a sprinkle of pumpkin seeds instead.
Step by step instructions
Step 1
Heat about 1 tablespoon of olive oil in a large saucepan and add the onions. Fry for 3-4 minutes until softened. Add the celeriac, carrots, apple and herbs to the saucepan and cook for 4-5 minutes.
Step 2
Pour the vegetable stock and salt to the pan. Bring to the boil and then reduce the heat. Pour in the coconut milk. Simmer on low for 25-30 minutes.
Step 3
To make the croutons, slice the bread into squares. Add 2 tablespoon of olive oil to a saucepan and heat. Add the croutons and sprinkle with herbs. Toss the croutons so that they are covered in the oil and herb mixture and fry until crispy.
Step 4
Use an immersion blender to blend the soup. Add more stock or water to thin, if required to taste preference.
More soups to enjoy
Tasty and healthy ideas for lunch or a light dinner.
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
Celeriac apple soup
Ingredients
- 3 tablespoon olive oil
- 1 medium celeriac peeled and diced
- 1 apple cored, diced
- 3 small carrots peeled, diced
- 1 small white onion diced
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 cups vegetable stock
- ½ can coconut milk
- 1 teaspoon apple cider vinegar optional
- pinch salt
- parsley to garnish
For the croutons
- 1 slice bread
- 1 teaspoon dried herbs
Instructions
- Heat about 1 tablespoon of olive oil in a large saucepan and add the onions. Fry for 3-4 minutes until softened. Add the celeriac, carrots, apple and herbs to the saucepan and cook for 4-5 minutes.
- Pour the vegetable stock and salt to the pan. Bring to the boil and then reduce the heat. Pour in the coconut milk. Simmer on low for 25-30 minutes.
- To make the croutons, slice the bread into squares. Add 2 tablespoon of olive oil to a saucepan and heat. Add the croutons and sprinkle with herbs. Toss the croutons so that they are covered in the oil and herb mixture and fry until crispy.
- Use an immersion blender to blend the soup. Add more stock or water to thin, if required to taste preference.
- Garnish with the croutons and parsley and serve immediately.
Notes
- Adjust the amount of stock to preference, adding more to thin.
- Add more herbs if you prefer a more 'herby' taste.
- celeriac is not rated on the SIGHI list. Only use if you know you tolerate well.
- apple cider vinegar scores 1.
- wheat (bread), scores 1.
- vegetable stock will vary depending upon ingredients.
Leave a Reply