Thyme for celeriac apple soup

This is a creamy, hearty soup – with no cream!  The blend of celeriac, apple and butter beans gives you protein, fibre and a deliciously smooth all-in-one meal.

celeriac soup

Serves 4

1 celeriac, peeled and roughly chopped
1 leek, washed and finely sliced
3 cooking apples – we used our home-grown no-name apples however Cox would be delicious
1 tbsp thyme leaves (plus a little more for decoration)
1x400g tin of organic butter beans, drained and rinsed
1.5l vegetable stock
olive oil for a gentle fry
sea salt and freshly ground pepper to taste
4 tbsp roasted slivered almonds


Heat the oil in a large pan and cook the leek over a medium heat until softened.  Add the chunks of celeriac, apples as well as the butter beans, thyme and the stock.  Stir then simmer over a low heat for about 30 minutes (the celeriac should be tender).  You can either blend until it’s completely smooth or leave a few small chunks for added interest.  A quick and easy meal.

Serve and sprinkle with the roasted almonds, and add a little more thyme for decoration.

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