Celeriac, parsnip and apple soup with caramelised onion
This celeriac, parsnip and apple soup with caramelised onion is a delicate yet filling soup, which can be served cold too. It’s vegan, gluten-free and flavoursome. Serve it with crusty rolls or flatbread. It’s also a perfect starter at a dinner party.
Ingredients
Method
- Peel and dice the celeriac, parsnip and apple.
- Thinly chop the onion and garlic.
- Heat the oil in a pot, then gently sauté the onion for 5 minutes. Add the garlic, then stir for a minute.
- Add the chopped vegetables bay leaf and the stock then bring to the boil and turn down the heat.
- Put a lid on and gently simmer for 10 minutes, then add the apple and cinnamon . Cook for another 5 minutes or so until tender.
- Meanwhile, cut the onion into thin rings. Heat the oil in a frying pan and cook the onion over low heat for 8 minutes. Add the vinegar, cinnamon and honey or maple syrup, then caramelise for a couple of minutes.
- When the soup is ready, remove the bay leaf, then blitz until you get a smooth soup, using a stick blender.
- Serve with the caramelised onion and some seeds.