1medium celeriac, peeled and diced(approx. 1.5 lb / 700 grams)
2large eating apples, peeled, cored, and diced(or 3 medium)
1medium potato, peeled and diced(optional)
5cups(1.2 litres) vegan stock
¾cup(200 ml) plant-based milk
Grated zest of 1 lemon(save the juice to serve)
Salt and pepper, to taste
Small handful fresh parsley, to serve(optional)
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Heat the oil in a large saucepan on medium heat and add the chopped onions. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until they start to soften.
Next, add the diced celeriac, apple, and potato. Stir well and cook for a couple of minutes.
Add the vegan stock, dried thyme, bay leaves, and nutritional yeast. Stir well, bring to a gentle simmer, and cook for 20 minutes.
After 20 minutes, stir in the lemon zest and plant-based milk. Start with half of the zest and build from there depending on how much lemon flavour you want to come through. Cook for another 5 minutes or until the celeriac is tender. If necessary, add a little more water or stock.
Once the celeriac is cooked through, turn off the heat, remove the bay leaves, and blitz until smooth using a hand blender (you could also transfer to a larger, more powerful blender).
Adjust the seasoning and serve with homemade vegan cream, a squeeze of lemon juice, and chopped fresh parsley. This is also delicious when topped off with crispy tofu pancetta.
Apples: I used Braeburns, but you could use any you like. Just bear in mind that different apples will bring different levels of sweetness and acidity. Potato: This is entirely optional and just helps to bulk out the soup a bit.Garlic: I avoided flavours such as garlic or woody herbs (apart from the dried thyme), but feel free to add these in if you prefer.Other veg: I was tempted to include parsnip in this recipe, and think it would be a great addition if you wanted to throw it in.Plant-based milk: I went for unsweetened oat milk, but you could use any you like (soya or cashew milk would have been my next choices).Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You’ll want to do the same for any plant-based cream etc. that you use when serving.Storage:You can store this soup in the fridge for up to four days or freezer for up to six months.If you liked this recipe, you might also enjoy: