zoom Celeriac, apple & sage soup

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    Celeriac, apple & sage soup

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    Celeriac, apple & sage soup

    • Low Fat
    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 4


    25g butter
    1 medium onion, chopped
    2 sticks celery, thickly sliced
    2 tart apples, eg Granny Smith, peeled
    1 clove garlic, roughly chopped
    1 head celeriac, approx 1kg, peeled and roughly diced
    2 x 500ml packs Cooks’ Ingredients Vegetable Stock
    4 sage leaves, shredded, plus extra to garnish
    60g (about 2 tbsp) hazelnuts, toasted and roughly chopped 


    1. Melt the butter in a large saucepan, add the onion and celery, cover the pan and cook over a medium heat for 4-5 minutes, stirring occasionally until softened. Meanwhile, core and chop 1½ apples, then add to the pan with the garlic and cook a further 2 minutes.

    2. Add the prepared celeriac, stock and shredded sage leaves, bring to the boil and simmer for 20-25 minutes until the celeriac is tender.

    3. Carefully blend with a stick blender or in a food processor until very smooth. Season. Cut the remaining peeled and cored apple into small dice. Serve the soup scattered with diced apple, sage and chopped hazelnuts.

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