Celeriac and Apple Soup

This celeriac and apple soup is big on taste and low in calories, yet it's still creamy and delicious.

Perfect as a slimming soup for lunch, or as an easy starter when entertaining, that you can make in advance and reheat as needed.

Slightly, tart, slightly sweet, this is one soup that I really love without the guilt!

Jump to:

• ❤️ Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Serve with
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• Starters and Soup
• 💬 Comments

❤️ Why you will love this recipe

• Simple to make from scratch.
• Only 137 calories a portion.
• Vegetarian and gluten free.
• Full of flavour.

To me, some vegetable soups have a tendency to be bland unless a bucket of spices are added, but this celeriac and apply one is certainly different.

The celeriac has a subtle celery flavour, which isn't overpowering, and the sweetness of the apple adds a different dimension that I absolutely love.

I tend to make a big batch of this and freeze it or eat it during the week for lunch, (I just pop a bowl in the microwave), especially when I've overindulged and need to watch what I'm eating.

Equally, this also makes a great starter for a dinner party, as you can happily make it in advance and add the yogurt just before serving too.

If you've tasted celeriac before, it's a starchy vegetable like swede but the celery flavour is not as strong as celery and it doesn't have the chewiness either. Like apples, it does discolour when it's peeled, so it needs a little lemon juice to keep it white.

💙 Save this recipe for later

Did you know? When you see the 💙on the right hand side, you can bookmark the page to save it for later, or share it too. This is also the best place to subscribe for weekly updates

🥘 Ingredients

A note on some of the ingredients.

• Apple - Bramley apple is preferred as they break down easily and have a great flavour.
• Celeriac - also know as celery root, knob celery, turnip rooted celery and celery knob. Widely available in supermarkets and local markets.
• Stock - homemade or from a stock cube is fine.
• Lemon juice - you will only need a small amount, so prepared lemon juice is fine to use.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

🍽 Equipment

• Large saucepan or stockpot with lid
• Sharp knife
• Chopping board
• Immersion blender or blender

🔪 Instructions

Peel and chop the onion and the apple.

Put the apple in a bowl and stir in 1 teaspoon of the lemon juice.

Remove the skin from the celeriac.

💭 Top Tip

• Cut a flat edge for the celeriac to sit on and use a sharp knife to cut off the skin and roots parts. It's a bit like tackling a pineapple as a normal vegetable peeler won't generally work.

and cut into pieces about 1-2 centimetres,  or half an inchPut the celeriac in the bowl and stir in one teaspoon of the lemon juice to coat.

Heat the oil in the saucepan over a medium heat and fry the onion until soft and translucent for about 2 minutes.

Add the celeriac and lemon juice to the pan with the hot stock and dried sage.

⏲️ Cooking Time

Bring to the boil and simmer for 15 minutes.

Add the apple and simmer for a further 15 minutes, or until the celeriac is tender.

Blend with an immersion blender until smooth or transfer in batches to a stand blender.

It is best to only fill the blender half full, as the hot liquid doubles in volume and could spill over. If it doesn't burn you there will still be a huge mess to clean up! Trust me, I've been there.

Season to taste and serve the celeriac and apple soup with the yogurt stirred through and a few of the fresh sage leaves if liked.

🥗 Serve with

• crusty bread

📖 Variations

• If you don't like celeriac then parsnip or swede work really well.

🍣 Storage

• Refrigerator - cool, cover and refrigerate for up to 5 days.
• Freezer - pack in soup bags or rigid containers and freeze for up to 3 months.
• Reheat - in a saucepan over a medium heat or microwave on medium.

🍱 Prepare in Advance

• Make this without the addition of the yogurt and store in the fridge.

More celeriac and vegetable soup recipes

• Celeriac Dauphinoise
• Celeriac Puree
• Celeriac Remoulade
• Spiced Carrot and Lentil Soup
• Pea and Mint Soup
• Tarragon and Mushroom Soup
• Carrot and Courgette Soup
• Roasted Tomato Soup
• Tomato and Courgette Soup
• Cream of Onion Soup
• Celery and Leek Soup
• Broccoli and Stilton Soup

📋 Recipe

🍲Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Do you have a question or did you make the recipe?

Please leave a rating as it helps other readers to discover the dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties

However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.

Latest recipes you may have missed!