Warm up your hands and your soul with this comforting celeriac soup recipe by Head Chef Tom. 

INGREDIENTS

• 450g celeriac, diced
• 1 apple, diced
• 1 stick of celery, roughly chopped
• 1 carrot, roughly chopped
• 1 clove of garlic, crushed
• 1 tsp fresh thyme leaves
• 400g tin of cannellini or butter beans
• 600g water/vegetable stock
• 1/2 tbsp dijon mustard
• 1 lemon
• Handful of chopped parsley
• Salt and pepper

METHOD

1. Heat up 2 tbsp of oil in a pan and add the onion, celery and carrot. Cook on a medium heat for around 10 minutes. 
2. Add the celeriac, apple, garlic, thyme and cook for around 5 minutes. 
3. Drain the beans and add to the pan along the water/vegetable stock, bring to a simmer and cook for 20 minutes until the vegetables are soft. 
4. Add the mustard, then blend the soup until smooth (add a little water if it's too thick). 
5. Season with salt and black pepper and a squeeze of lemon juice to your taste. 
6. Serve in a bowl and garnish with the chopped parsley. 

Contact:

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