Rich, creamy and luxurious, this naturally vegan Celeriac Soup is topped with a punchy Walnut Gremolata for a soup that is simple enough for everyday, but also special enough for special occasions.
For the Celeriac Soup
- 1 brown onion
- generous glug light oil
- sea salt
- 4 large garlic cloves
- 1 medium celeriac (approx. 650g / 1 1/2 lb)
- 1 granny smith apple
- 1 large potato
- 1 litre (4 cups) vegetable or chicken stock
- freshly ground black pepper
- truffle oil (optional)
For the Walnut Gremolata
- 1 small garlic clove
- zest of 1/2 lemon
- small handful walnut pieces
- small handful flat leaf parsley
- generous pinch flaky sea salt
- Peel and chop the onion before gently frying until just golden with a pinch of sea salt in a glug of oil. You’ll want to be using a large saucepan set over a medium high heat for this.
- Meanwhile peel and chop the celeriac, potato and the apple, discarding the latters core.
- Peel and crush the garlic cloves, adding them to the pan and stirring until just fragrant.
- Add the celeriac, potato, apple and stock. Bring to the boil, season well and reduce the heat to a low simmer with the lid on for 30 minutes until the celeriac cubes are tender.
- Meanwhile, to make the gremolata peel and finely chop the garlic clove. Add to it the lemon zest, the walnuts and the parsley, both finely chopped, and the flaky sea salt, crushing it gently between your fingers to break it up a little. Mix well.
- Blitz the soup until smooth using an immersion blender. Season to taste with more salt and pepper, and serve in warm bowls sprinkled with the gremolata, and topped with swirls of truffle oil, if liked.
This is more likely to serve 6 as a starter.