Instructions

Peel and cut the celeriac root into small pieces.

Line a baking tray with baking paper and place the celeriac on it.  Drizzle olive oil over everything.  Optionally include a whole head of garlic to flavor the celeriac and provide some snacks. (Don’t eat the skin if you have it as a snack!)  This garlic is not part of the soup but is to flavor the celeriac.

Bake in the oven for 20min at 400°F (200 °C).

Start heating the vegetable stock, or boil a kettle if using a stock cube. You will use this in a minute.

Meanwhile, chop the celeriac, celery, onion, and raw garlic in a blender or food processor.

Put the chopped vegetables in a pan with 1 ounce of butter and sauté for 5 mins on a medium-high heat.

Take the sautéed vegetables and add to a saucepan, together with the preheated vegetable stock. Gently simmer for 15 mins.

Meanwhile, cut an apple into small pieces.

After 15 mins, add the apple to the vegetables, together with salt, pepper, turmeric and the rest of the butter. Them gently simmer everything for another 15 mins.

Now take the result and puree it in a food processor or blender.