Celeriac, Cauliflower & Apple Soup by Clean Supper Club

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

Ingredients

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.

We hope you enjoy it as much as we do.