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+ servings

Celeriac & Apple Soup with Garlic and Sage Croutons

The Balanced Kitchen
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2

Ingredients
  

Soup

  • 1 head celeriac roots removed, outer skin removed and diced
  • 1 cooking apple cored, peeled and diced
  • 1 large brown onion skin removed, diced
  • 1 clove garlic minced
  • 500 mls vegetable stock
  • pinch sea salt & ground black pepper

Croutons

  • 2 slices crusty bread I like to use sourdough
  • 2 cloves garlic minced
  • 2 fresh sage leaves chopped
  • 2 tbsp olive oil

Instructions
 

Croutons

  • Roughly break the bread up into small pieces, about 1-inch cubes.
  • Add the bread to a bowl and stir in the olive oil, sage and garlic until fully combined.
  • Place the bread on a baking tray and bake in the oven or place under the grill until they toast and become crispy.
  • Set them to one side while you make the soup.

Soup

  • Add the onion and garlic to a pan and cook gently for 5 minutes until beginning the soften.
  • Add the celeriac and apple to the pan, cover with a lid and cook gently for a further 5 minutes.
  • Add the stock and seasoning and bring to the boil
  • Simmer for 10 minutes until the celeriac is soft.
  • Use a hand blender to blend the soup until smooth.
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