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Celeriac & Apple Soup


40 minutes

A delicious warming soup with warming, hearty and slightly sweet celeriac. Brilliant for cooler days, serve with a hunk of bread and plenty of butter.

3 Farmdrop products in this recipe


Here’s how you do it

  1. Peel & cube celeriac and apple, slice leeks discarding the tops and tails, dice onions and crush garlic. Keep a handful of sliced leeks back for topping the soups. Gently sweat the rest of the ingredients in a heavy based pan with a generous knob of butter for 10-15 minutes.

  2. Season the veg, add stock and simmer for 20 minutes.

  3. Fry the leftover leeks in a pan with a little oil and set aside.

  4. Whizz up in a blender. Serve in deep bowls, top with extra leeks and a drop of truffle oil for indulgence!


  • 1 large or 2 smaller celeriacs
  • 2 large leeks
  • 2 apples

From the Larder

  • 1 large onion
  • 2 garlic cloves
  • 1 litre vegetable stock

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe

Mole End Farm

Organic English Apples

5 apples - (Blaze/Spartan/Santana)


Save 15%

Purton House Organics

Organic Leeks

1 Bunch (min. 600g)