Celeriac & Apple Soup
Two popular autumn vegetables make for an earthy but sweet soup. Apples are a good source of a substance called quercetin which plays three fantastic roles in the body. First, it has antioxidant benefits, read more about them at Smoothie saviours, to understand its beneficial health effect. Second, it has anti-inflammatory effect, most used for bloating. Third, it has the benefit of blocking a substance called histamine, involved in food allergies. Find it also in green tea, grapes, green leafy vegetables, mango & oats. Round of applause for quercetin!
- 2 tbsp olive oil
- 1 brown onion
- 2 tsp fresh thyme leaves
- 1 celeriac – peeled and cut into cubes
- 4 x apples (I used braeburn) cored and sliced
- 1 litre vegetable stock
- salt & pepper
- Peel and roughly chop the onion.
- In a saucepan, add the olive oil and heat over a low heat
- Add the onion and sweat for 10 minutes
- Add the chopped celeriac and the apples – sweat for another 4 – 5minutes
- Add the vegetable stock
- Bring to the boil, then simmer for 25 – 30 minutes, or until celeriac is cooked
- Remove from the heat & blend.
- Add 100ml of milk (of your choice) to make a creamier, thinner consistency.
- Season to taste with salt and pepper to taste.
Top with toasted walnuts