Organic Celeriac, Leek, Potato and Apple Soup

Serves: 4

Time: 45 minutes


  • Peel and chop the celeriac and potatoes into roughly the same sized 1.5cm cubes. Set aside.
  • In a heavy bottomed saucepan on a low to medium heat, add the olive oil, diced onions and leek until soft, about ten minutes. Add the dried thyme, chopped potatoes and celeriac and chopped apples, cook for three minutes. Add the stock, season with salt and pepper, bring to the boil then turn down the heat and simmer for about twenty minutes or until the celeriac and potatoes are soft.
  • Remove from the heat and blend until smooth. Add back to the pan and check the seasoning. Bring back to the boil. Add more water at this point if you feel the soup is too thick.
  • Meanwhile, toast the walnuts and prepare the parsley to garnish.

  • 1 x medium celeriac
  • 2 x medium potatoes
  • 1 x medium leek
  • 1 x onion
  • 2 x cloves garlic
  • 2 x red apples
  • 1l chicken or vegetable stock
  • 4 tbsp olive oil
  • 4 tbsp crème fresh
  • 3 tsp dried thyme
  • Handful of parsley to garnish
  • Toasted walnuts to garnish
  • Salt & pepper to season

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