Add the olive oil to a large saucepan or stockpot over a medium heat
2
Add the onion and garlic and stir as they soften for a few minutes
3
Add the celeriac, apple, stock, salt and pepper, cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Make the topping: add the olive oil to a pan over a medium heat, add the walnuts, almonds, salt, pepper and cinnamon and stir as the nuts toast and become golden
6
Serve each bowl of soup with a spoonful of toasted nuts
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories223
% Daily Value *
Total Fat17.5g23%
Total Carbohydrate15.6g6%
Protein4.3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
1 onion, peeled and roughly chopped
6 garlic cloves, roughly chopped
2 cups celeriac cubes (peeled)
½ granny smith apple, peeled and chopped
5 cups vegetable stock
Salt and pepper
Nut Topping
1 tsp olive oil
¼ cup chopped walnuts
¼ cup chopped almonds
Salt and pepper
Pinch of cinnamon
Directions
1
Add the olive oil to a large saucepan or stockpot over a medium heat
2
Add the onion and garlic and stir as they soften for a few minutes
3
Add the celeriac, apple, stock, salt and pepper, cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Make the topping: add the olive oil to a pan over a medium heat, add the walnuts, almonds, salt, pepper and cinnamon and stir as the nuts toast and become golden
6
Serve each bowl of soup with a spoonful of toasted nuts
