A seasonal winter soup, delicious topped with roasted chestnuts.
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Wash, trim and finely slice the leek. Peel the celeriac and chop into roughly 2cm pieces. Core and chop the apples into 2cm pieces. Pick the leaves from the thyme sprigs.
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Heat a large saucepan on a medium heat. Add a generous tablespoon of oil to the pan and tip in the leeks. Cook gently for five minutes, stirring until softened. Add the celeriac, apple and thyme, as well as a generous seasoning of salt and pepper, and cook for a further three minutes.
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Add the vegetable stock and simmer for 30 minutes until the celeriac is soft. Turn off the heat and add the oat milk. Blend to your desired consistency and season to taste. Delicious topped with roasted chestnuts.
