This was not the recipe I’d promised today – I’m sorry! I was planning on giving you a mouthwatering hazelnut mocha baked porridge recipe but I’d forgotten that the photos for that one were on my old laptop, which has now gone to heaven. I’m going to Glasgow next Wednesday to get the old hard drive put into the new laptop I got this week. Delays, delays…
So instead I give you this comforting soup. Believe you me, in the last few weeks, comforting soups are probably the one thing that have got me through assignments, a dying laptop and cold weather. (Well, a few hot whiskeys may or may not have helped…) A couple of thick slices of bread are mandatory, naturally.
I made this per Emma‘s recommendation as I sent a call for help this Thursday on Twitter: I’d just received my brand new (well, second-hand) Vitamix and didn’t know what to make with it first. I had celeriac – I had apples. As Nigel says, ‘What grows together often goes together.’
* I’m not sure which apples I used for this recipe. They were half green, half red, if that helps? I suspect Braeburn or Cox. You want a kind that is not too sweet, but not too tart. I detest Granny Smith apples with a fiery passion, but you can use them if you like.
* I don’t like specifying amounts of water when making soup as it’s really a matter of personal preference. I tend to pour enough water into the pan that the vegetables are covered by half an inch above their top layer… if that makes sense? Sometimes more, sometimes less – depends whether you like a thick or thin soup.
2 apples (Braeburn, Granny Smith, Cox will do), roughly chopped
1 head of celeriac, peeled and roughly chopped
1 onion, peeled and roughly chopped
1 tsp dried sage
1 tsp vegan butter
1 cube of vegetable stock
water from a recently boiled kettle
1cm or 1/2″ chunk of fresh ginger, unpeeled
Place a large pot on medium heat. Melt the butter in the pot, then toss in the chopped onion. Let it sweat for a few minutes until the onion has gone translucid. Sprinkle in the sage.
Add the chopped celeriac and apples to the pot, cover with hot water and throw in the stock cube. Cover with a lid and let simmer on lowest heat for 30 minutes until the vegetables and fruit have gone fall-apart-tender.
Transfer to a high-speed blender , add the chunk of ginger and puree until smooth. Serve with some pepper, an extra sprinkling of sage and thickly sliced brown bread.
How have you been lately – busy and struggling, or lucking forward to the holidays?