Celeriac, Apple and Butterbean Soup

Vegan

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 8)

Metric

Imperial

For the soup

2 tbsp 2 tbsp olive oil
300 g 10.6 oz white onionfinely diced
4 clove 4 clove garlic clovesminced
200 g 7.1 oz celeryfinely sliced
500 g 17.7 oz celeriacpeeled and 2cm cubed
1 can 1 can butter beans (can)drained and rinsed
1.25 l 0.3 gal vegetable stock
150 g 5.3 oz applepeeled and diced

To serve

2 tbsp 2 tbsp pumpkin seeds
2 tbsp 2 tbsp sunflower seeds
2 tbsp 2 tbsp shelled hemp seeds
10 g 0.4 oz chivesfinely sliced

Lunch

This warming soup will warm you up on cold winter days. A bowl or cup served with a sandwich makes the perfect lunch, or serve some as a seasonal starter at your next dinner party. Blending a tin of white beans through this soup adds creaminess and extra fibre, and the addition of apple adds a hint of natural sweetness.

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 8)

Metric

Imperial

For the soup

2 tbsp 2 tbsp olive oil
300 g 10.6 oz white onionfinely diced
4 clove 4 clove garlic clovesminced
200 g 7.1 oz celeryfinely sliced
500 g 17.7 oz celeriacpeeled and 2cm cubed
1 can 1 can butter beans (can)drained and rinsed
1.25 l 0.3 gal vegetable stock
150 g 5.3 oz applepeeled and diced

To serve

2 tbsp 2 tbsp pumpkin seeds
2 tbsp 2 tbsp sunflower seeds
2 tbsp 2 tbsp shelled hemp seeds
10 g 0.4 oz chivesfinely sliced

Gather and prepare your ingredients.

Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion, garlic and celery with a sprinkle of salt and pepper. Cook, stirring often, for 5-6 minutes, until softened.

Add the celeriac, apple, beans and vegetable stock. Bring to a simmer and allow to cook for 25-30 minutes, until the vegetables and apple are completely tender.