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    Celeriac soup with cheddar, apple and walnuts

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    Celeriac soup with cheddar, apple and walnuts

    Scattering salty cheese and crunchy nuts over the soup boosts this warming meal. Swap the cheddar with stilton for a stronger flavour.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 4


    20g unsalted butter
    1 celeriac (about 400g), peeled and chopped
    1 essential leek, sliced
    2 small potatoes, peeled and chopped
    2 essential apples, cored, 1½ roughly chopped
    1 litre fresh vegetable stock
    20g walnuts
    50g essential extra mature cheddar, crumbled
    seeded bread, to serve


    1. Melt the butter in a large pan over a medium heat. Add the celeriac, leek, potatoes, chopped apples and a pinch of salt; cook for 10 minutes until starting to soften. Stir in the stock, bring to the boil then simmer for 20 minutes.

    2. Meanwhile, preheat the oven to 200˚C, gas mark 6. Spread the walnuts out on a tray and roast for 6-8 minutes, until golden and fragrant. Set aside to cool a little then roughly chop. Finely chop the remaining ½ apple and add to a small bowl with the cheese and walnuts. Remove the pan of soup from the heat and use a stick or jug blender to whizz until smooth; season and add a little boiling water if it’s too thick. Serve with the apple, walnuts and cheese scattered over and a slice of bread on the side. 

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    This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue


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