Apple & Celeriac Soup

Ingredients

• 2 bramley cooking apples, peeled and chopped

• 1 small of celeriac, peeled and chopped

• 2 tbsp of horseradish sauce

• 1 tsp of chives

• 1 medium of onions

• 1 tub of creme fraiche

• 1 tbsp of blended olive oil

• 1 litre of vegetable stock

4 servings

Calories~438 kcal

Protein~8 g

Carbs~44 g

Fat~26 g

Fiber~8 g

Sugar~19 g

Total recipe

Calories~1,750 kcal

Protein~30 g

Carbs~175 g

Fat~105 g

Fiber~30 g

Sugar~75 g

Method

• Step 1

  Heat the oil in a large saucepan, add the onion and cook until softened. Stir in the celeriac and apples and cook covered over a gentle heat for 10 minutes, shaking the pan from time to time, to mix.

• Step 2

  Pour over the stock and bring to the boil. Reduce the heat to a gentle simmer and cook covered for about 30 minutes until the celeriac is soft.

• Step 3

  Remove from the heat and stir in the horseradish sauce. Blend until smooth. Serve topped with a little crème fraiche, a few chopped chives and black pepper to taste.