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.
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.