Celeriac and apple soup

I like celeriac but I find it incredibly annoying to write about. And it’s not really poor celeriac’s fault. It’s because, try as I might, celeriac is one of those words that I just *can’t* spell.

I’m no spelling bee champion, but I’m a fairly good speller. Despite that, EVERY SINGLE TIME I type celeriac, it comes out as celeraic.

I’m starting to think it’s a conspiracy. I’m spelling it right and everyone else is spelling it wrong. (It’s the only explanation.)

But back to the vegetable – it’s one of those vegies that just says winter to me. I bought one a few weeks ago and decided to turn it into soup. With their powers combined, they are: Captain Planet!

Whoops, wrong equation. Celeriac + soup = one super winter dish. That’s more like it.

I’ve made celeriac soup before (here and here) but this version has the addition of a couple of apples for added sweetness and sharpness. I also served it with a wodge of blue cheese for even more sharpness and because blue cheese is the awesome.

New equation. Celeriac + soup + blue cheese = the super-est winter dish ever.

(You have no idea how many times I’ve had to correct the spelling in this post. It’s a conspiracy, I’m telling you!)

Celeriac and apple soup

Rating: 41

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Serves 4-6

Celeriac and apple soup


  • Splash of olive oil
  • 1 medium onion, peeled and finely diced
  • 4 cloves garlic, peeled and crushed
  • 500g celeriac, peeled and cut into chunks
  • 2 sticks of celery (just because I had it – leave it out if you don’t have it – don’t buy celery especially for this recipe)
  • 750ml vegetable stock or water
  • Salt and pepper
  • 2 apples, peeled and sliced
  • Wedge of blue cheese


  1. Place the oil in a large pot, add the onion and garlic, and cook on a low heat for about 5-10 minutes or until soft and translucent.
  2. Add the celeriac and celery, and cook for another five minutes.
  3. Pour over enough stock/water to cover the celeriac, season well with salt and pepper, and bring to a simmer. Cook for about 15 minutes, or until the celeriac is soft.
  4. Add the apple and cook for another 5 minutes, or until soft.
  5. Blend using a stick blender, until smooth.
  6. Spoon into bowls, crumble some blue cheese on top and serve.


Adapted from The Guardian