Celeriac, Apple and Thyme Soup

It’s snowing today in the UK – proper piles of fluffy white stuff everywhere! We normally have a little sprinkle of snow that melts almost immediately, so a decent amount of snow is a reason to celebrate.

School was initially open for the girls, and we had a rather white knuckle drive there on the icy roads, only to decide it was a bad idea and immediately turn around and come home. So the rest of today is a snow day! 🙂

We’ve already sledged to the shops and got rather cold in the process – so this winter warmer of a soup (chosen due to yet another gnarly celeriac in this week’s veg box) was most welcome for lunch. I can’t say the girls loved the flavour of celeriac – maybe it’s a bit of an adult flavour, but D and I enjoyed it greatly. We actually added a bit of horseradish at the end but in reality it didn’t need it, and had a perfectly interesting flavour without.

Celeriac, Apple and Thyme Soup (dairy-free, egg-free, nut-free, soya-free, gluten-free, vegetarian and vegan)

serves 4

• 1 onion, chopped
• 1 leek, sliced
• 1 tbsp olive oil
• 1 celeriac, peeled and roughly chopped
• 1 sweet apple, peeled, cored and chopped
• 1 small bunch of thyme, leaves picked
• 700ml vegetable stock

– Sweat off the onion and leek in the oil until nicely soft but not browned

– Add the celeriac and apple and half the thyme leaves. Stir to coat in the onion mix.

– Pour over the hot stock.

– Simmer gently for 20-30 minutes until the celeriac is cooked through.

– Blitz in a liquidizer. Taste and season as required.

– Serve topped with more thyme leaves and a drizzle of olive oil.