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Silky Apple and Celery Root Soup

A smooth and comforting soup that combines sweet apples and earthy celeriac, finished with almond milk and topped with crunchy walnuts.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 139
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium celeriac (celery root), peeled and cubed Choose a firm celeriac for best results.
  • 2 large or 3 small apples, peeled, cored and cubed Use a sweet-tart variety like Honeycrisp or Fuji.
  • 1 onion, diced Cook until soft and translucent.
  • 1 tablespoon olive oil To soften the onion.
  • 1 teaspoon thyme Can substitute with fresh sage or rosemary.
  • 1/4 teaspoon salt Adjust according to taste.
  • 3 cups vegetable stock, divided (2 cups for simmering, 1 cup added later) Low-sodium option recommended.
  • 1 cup almond milk or other non-dairy milk Unsweetened versions work best.
For the Garnish
  • 2 tablespoons roughly chopped walnuts Adds crunch to the soup.
  • 1/2 tablespoon thyme For a fresh herbal note.

Method
 

Preparation
  1. Warm the olive oil in a soup pot over medium heat. Add the diced onion and cook until soft without browning.
Cooking
  1. Add the cubed apples, celeriac, thyme, salt, and 2 cups of vegetable stock. Bring to a gentle simmer and cover partly.
  2. Cook until the celeriac is tender, stirring occasionally.
  3. Blend the soup until smooth, either with an immersion blender or by transferring it to a countertop blender in batches.
  4. Stir in the remaining 1 cup of vegetable stock and the almond milk. Warm the soup gently until it reaches a boil.
  5. Taste and adjust seasoning if needed.
Serving
  1. Ladle the warm soup into bowls and garnish with the walnut-thyme mixture.

Notes

Store in an airtight container for 3-4 days or freeze for up to 3 months. Reheat gently to maintain texture.