This celeriac and apple soup blends earthy root vegetables with a touch of sweetness for a wholesome, easy-to-make cold-weather meal. Top with savory granola for crunch.
Ingredients
- 1 celeriac root (peeled and chopped into pieces)
- 3 shallots (peeled and chopped)
- 2 garlic cloves (minced)
- 1 apple (core removed and chopped into pieces)
- 2 tbsp of grated ginger
- 1 tsp of cumin powder
- 400 ml of veggie stock
- 1 tbsp of coconut oil
- Salt and pepper to taste
Instructions
- Add the coconut oil to a large pan and once hot, add in the chopped shallots, ginger and garlic. Cook on a medium heat until the onion starts to caramelize, about 5 minutes.
- Add in the chopped celeriac and chopped apple and give it a good stir. Add in cumin powder and mix again.
- Pour in the veggie stock. Bring it to a boil and the turn it down to a simmer. Put the lid on and cook the soup for 25 minutes.
- Once the soup is cooked transfer it to a blender and blend until smooth and creamy. Serve with a drizzle of extra virgin olive oil and the savory granola.