Serves 4 1 tbsp olive oil 1 onion, chopped 1 leek, sliced 2cm root ginger, chopped 1 celeriac, peeled and chopped 4 eating apples, cored and quartered Large pinch of thyme leaves 2 litres vegetable or chicken stock 200ml crème fraîche 1 tbsp nuts, chopped |
• CALORIES 320 • PROTEIN 5G • FAT 24G • FIBRE 8G • CARBS 20G |
Heat the oil in a large saucepan. Add the onion, leek and ginger and cook them over a medium heat for 10 minutes until they are soft. Stir in the celeriac, apples and thyme and cook for a few more minutes. Pour in the stock and some seasoning and simmer for 30 minutes. When the celeriac is tender, remove the soup from the heat and use a hand blender (or a food processor) to blitz it until it is smooth. Stir in half the crème fraîche, reserving the remainder to dollop into each bowl. Serve with a scattering of chopped nuts.