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Celeriac & apple soup with maple pecan croutons
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1 tsp essential Coconut Oil
1 onion, roughly chopped
1 small celeriac (about 600g), peeled and cut into small chunks
1 Kallo Very Low Salt Vegetable Stock Cube
1 Cox apple, cored and chopped
5 sprigs flat leaf parsley
25g pecan nuts, roughly chopped
2 tsp maple syrup
2 sprigs rosemary
2 tbsp Cooks’ Ingredients Garlic & Rosemary Crust
25g reduced fat British crème fraîche
1. Heat half the oil in a large saucepan and gently fry the onion for 5 minutes. Stir in the celeriac, vegetable stock cube and 600ml water. Bring to a simmer, cover and cook gently for 15 minutes. Stir in the apple and parsley and cook for a further 10 minutes until the apple and celeriac are tender.
2. Toss the pecan nuts with 1 tsp of the maple syrup in a small bowl. Heat the remaining oil in a small frying pan and fry the rosemary sprigs and pecan nuts for 1 minute. Lift out the rosemary and add the garlic and rosemary crust. Cook briefly, stirring until just beginning to crisp.
3. Blend the soup until smooth, using either a food processor or stick blender. Stir in the crème fraîche, season to taste and heat through gently. Ladle into bowls, scatter with the rosemary and pecan topping and drizzle with the remaining maple syrup.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in January 2020.