Celeriac and apple soup

  • Prep: 10m
  • Cook: 20m
  • Serves: 4

This delicious seasonal soup makes good use of an often over-looked root vegetable, the celeriac.


  1. Gently melt the butter in a heavy saucepan while you peel and finely slice the celeriac.
  2. Add the celeriac to the butter with a pinch of salt and the chopped thyme. Sweat for 15-20 minutes until the celeriac is very soft and collapsing.
  3. Add half the milk then blend to a smooth purée with a hand blender. Gradually add more milk until you have a velvety, thick soup. Season to taste.
  4. To serve, core and finely dice the apple, pour the soup into warmed bowls, then top with the diced apple, a few thyme leaves and a turn of pepper.


All to be sourced organic where possible

  • 100g butter
  • 1 celeriac (approx. 600g flesh once, peeled)
  • 1 tsp chopped thyme, plus extra for garnishing
  • up to 800ml whole milk
  • 1 apple
  • Salt and pepper
Kathy Slack

Kathy Slack

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