Celeriac and Apple Soup

Our favourite celeriac soup.

For 6-8


  • 1 litre good chicken stock (or I like Marigold Bouillion stock powder made up)
  • 1 Celeriac
  • 2 Onions
  • 2 Celery sticks (we haven’t grown those so I use the leaves from the celeriac – not chopped up and remove before pureeing)
  • 25g butter
  • 2 garlic cloves (I used about 4 chopped finely!)
  • 1 Cooking apple peeled and chopped
  • 1 dessert apple peeled and chopped
  • Salt and Black Pepper
  • 75g blue cheese (optional – delicious without)
  • 2 tblsp single cream (also optional – I resisted!)



  • Warm stock, peel and chop veg
  • Melt butter and add veg. ‘Sweat’ with the lid on without letting them colour – several minutes.
  • Add garlic then stock. Simmer for 10 mins.
  • Add apples, cover and simmer for 20 mins.
  • Puree (remove celeriac leaves first if using)
  • Return to heat and season.
  • Add cheese and/or cream just before serving if wanted.

From Sarah Raven’s ‘Garden Cookbook’