Anyone else think the best way to thicken soup is to use wholesome, nourishing vegetables rather than starch and MSG? Today I made this celeriac and apple soup with chestnut croutons and sage crisps.
This celeriac and apple soup is super easy to make and deliciously creamy thanks to my Vitamix, so you don’t have to use butter or cream. The sage crisps and chestnut croutons add a special texture that’s sure to make this winter warmer a family favourite. Maybe I can ditch the dressing gown on top of my clothes look now… I’m so stylish! I hope you enjoy it.
- 1 celeriac (500g)
- 4 tablespoons of extra virgin olive oil or coconut oil
- 1 large banana shallot
- 2 sticks of celery
- 2 apples (peeled and cored)
- 3 sprigs of thyme, leaves only
- 750ml of homemade stock (chicken or vegetable if you are vegetarian)
- 200ml unsweetened almond milk
- 8 sage leaves
- Handful of chestnuts and chopped walnuts
- Pinch of sea salt and cracked black pepper
Peel and chop the celeriac and apple into cubes about 1 inch in size.
Peel the shallot and finely dice together with the celery. Place 2 tablespoons of olive oil or coconut oil in a saucepan and gently sweat on a medium heat for about 4 minutes until soft. Add the celeriac and apples and continue to sauté for a further 2 – 3 minutes.
Add the stock, thyme leaves and simmer on a medium heat for about 30 minutes until the celeriac is soft. Place in a high speed food processor like a Vitamix (or you can also use a hand blender but I’d recommend a food processor if you have one as this makes it extra creamy).
Heat the remaining olive oil or coconut oil in a frying pan and fry the sage leaves for about 1 minute until crispy.
Stir the almond milk through the soup. Season with salt and pepper to taste. Place back on the stove to heat through and top with crumbled chestnuts, walnuts and sage crisps.
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