Skip to main content
A Magazine for Sheffield
Recipes / V, VG

Celeriac & Apple Soup

Prep time
10 mins
Cooking time
40 mins
4 people
Celeriac & Apple Soup
A seasonal winter soup, delicious topped with roasted chestnuts.


  • 1 celeriac, chopped
  • 2 apples, chopped
  • 1 leek, sliced
  • 3 sprigs of thyme
  • 1L vegetable stock
  • 100ml oat milk (or other milk alternative)
  • Olive oil
  • Salt and pepper
  1. 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.

  2. 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.

  3. 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.

More recipes

North Town's Sicilian meatballs

We’re spoilt for choice with places to eat mega scran in Sheff, so it seems only natural for Meze Publishing to have brought out a third…

Squash & Carrot Soup

Squash soup is a great winter warmer and if you aren't familiar with squash then this is a great place to start. This recipe from Moss…

Apple crumble cake

This deliciously seasonal apple crumble cake recipe comes from Blue Moo Cafe. You can find their horsebox cafe on Soughley Lane near…

More recipes