This creamy celeriac and apple soup is warm, comforting, and full of earthy flavor. The sweet apples and smooth celeriac blend perfectly into a rich soup that’s great for cold days. It’s easy to make with just a few simple ingredients, and the crispy sage on top makes it extra special.

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Ingredients Needed:

4 tbsp olive oil
2 onions, sliced
1 celery stalk, roughly chopped
1 celeriac, chopped
4 Cox’s Orange Pippin apples, cored and quartered
A few thyme sprigs, leaves picked
2 litres of vegetable or chicken stock
200ml crème fraîche
A few sage leaves
Extra-virgin olive oil, for drizzling
Toasted hazelnuts or grated fresh horseradish, to serve

How To Make Celeriac and Apple Soup Recipe?

Soften the base vegetables: heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced onions and chopped celery. Cook them slowly for about 10 minutes, stirring now and then, until they’re soft but not browned.
Add the celeriac and apples: stir in the chopped celeriac, quartered apples, and thyme leaves. Let everything cook together for another 2 to 3 minutes so the flavors start to come out.
Pour in the stock and simmer: add the vegetable or chicken stock, season with salt and pepper, and bring to a gentle simmer. Leave it to cook on low heat for about 30 minutes, or until the celeriac pieces are tender.
Blend the soup until smooth: take the pot off the heat and use a hand blender to purée the soup until it’s smooth and creamy. Stir in half of the crème fraîche to give it extra richness.
Fry the sage leaves: in a small pan, heat the remaining olive oil and gently fry the sage leaves until crispy. They only take a few seconds, so watch them closely.
Serve with toppings: ladle the hot soup into bowls. Add a spoonful of the remaining crème fraîche, drizzle with extra-virgin olive oil and top with the crispy sage leaves. Finish with either toasted hazelnuts or freshly grated horseradish for a final touch.

Hairy Bikers Celeriac and Apple Soup Recipe

Recipe Tips:

Peel the celeriac well: the skin is tough and earthy. Make sure to cut it off fully so the soup tastes clean and smooth.
Use ripe but firm apples: they should be sweet with a bit of tang. Avoid mushy apples—they won’t hold their flavor after cooking.
Don’t rush the simmering time: Let it cook for the full 30 minutes so the celeriac softens completely. This makes blending easier and smoother.
Blend while the soup is still hot: Warm soup blends better and gives you a silky texture. Let it cool just slightly before blending if needed.
Taste before serving: After blending and adding crème fraîche, taste the soup. Adjust salt and pepper if needed to balance the flavors.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover celeriac and apple soup cool completely at room temperature. Once cooled, pour it into a sealed container and store it in the fridge for up to 4 days.
Freeze: After cooling, transfer the soup into freezer-safe containers or bags. Freeze for up to 2 months.
Reheat: pour the soup into a pot and warm over medium heat. Stir often until the soup is heated all the way through.

Nutrition Facts:

Calories: 280 kcal
Total Fat: 19g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 640mg
Potassium: 720mg
Total Carbohydrate: 26g
Dietary Fiber: 5g
Sugars: 12g
Protein: 4g

Try More Hairy Bikers Recipes:

Hairy Bikers Celeriac and Apple Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

4 tbsp olive oil
2 onions, sliced
1 celery stalk, roughly chopped
1 celeriac, chopped
4 Cox’s Orange Pippin apples, cored and quartered
A few thyme sprigs, leaves picked
2 litres of vegetable or chicken stock
200ml crème fraîche
A few sage leaves
Extra-virgin olive oil, for drizzling
Toasted hazelnuts or grated fresh horseradish, to serve

Directions

Soften the base vegetables: heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced onions and chopped celery. Cook them slowly for about 10 minutes, stirring now and then, until they’re soft but not browned.
Add the celeriac and apples: stir in the chopped celeriac, quartered apples, and thyme leaves. Let everything cook together for another 2 to 3 minutes so the flavors start to come out.
Pour in the stock and simmer: add the vegetable or chicken stock, season with salt and pepper, and bring to a gentle simmer. Leave it to cook on low heat for about 30 minutes, or until the celeriac pieces are tender.
Blend the soup until smooth: take the pot off the heat and use a hand blender to purée the soup until it’s smooth and creamy. Stir in half of the crème fraîche to give it extra richness.
Fry the sage leaves: in a small pan, heat the remaining olive oil and gently fry the sage leaves until crispy. They only take a few seconds, so watch them closely.
Serve with toppings: ladle the hot soup into bowls. Add a spoonful of the remaining crème fraîche, drizzle with extra-virgin olive oil and top with the crispy sage leaves. Finish with either toasted hazelnuts or freshly grated horseradish for a final touch.

Notes

Peel the celeriac well: the skin is tough and earthy. Make sure to cut it off fully so the soup tastes clean and smooth.
Use ripe but firm apples: they should be sweet with a bit of tang. Avoid mushy apples—they won’t hold their flavor after cooking.
Don’t rush the simmering time: Let it cook for the full 30 minutes so the celeriac softens completely. This makes blending easier and smoother.
Blend while the soup is still hot: Warm soup blends better and gives you a silky texture. Let it cool just slightly before blending if needed.
Taste before serving: After blending and adding crème fraîche, taste the soup. Adjust salt and pepper if needed to balance the flavors.