Celeriac, Cauliflower & Apple Soup by Clean Supper Club
Soups are often experimental & rarely measured in our homes. However this one we were instructed (by the kids) to write down, whilst we could remember what went in it & what we did. They then insisted we share it.
A delicious blend of flavours, creamy yet dairy free.
Celeriac, Cauliflower & Apple Soup
You will need… One large pan A hand held blender
A good glug of rapeseed oil or a heaped tsp of coconut oil. 1 onion, chopped 2 cloves of garlic, crushed and finely sliced 3 sticks of celery, chopped 2 leeks, chopped 1 celeriac, peeled and roughly cubed 1 medium cauliflower, remove leaves and add florets and stems 1 large apple (we use a braeburn) chopped. 1 tbsp of vegetable stock or 1 vegetable stock cube A good pinch of Himalayan pink salt 2 bay leaves 500ml of boiled water 1 x 400ml can of coconut milk
To Serve Fresh parsley leaves & freshly ground black pepper.
Method Gently heat oil in the pan, then add the onions. Allow to soften slightly. Add celery, carrots, leeks & garlic. Stir & allow to soften further for 3 minutes.
Add celeriac, cauliflower, apple, bay leaves and crumble over stock cube (or add fresh stock). Add a pinch of salt.
Pour over boiled water and stir. Leave wooden spoon in the pan & then rest the lid on the pan & allow to simmer for 10 minutes. Stirring occasionally.
Add the coconut milk, stir in & continue to simmer for a further 10 minutes.
Once all the vegetables have softened, remove from the heat & using the hand blender, blend until smooth & creamy.
To serve, ladle into bowls, top with fresh parsley & a grind of black pepper.
Storage Either cover & keep in the fridge for up to 3 days. Freeze in portion sizes.