Full preparation
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In a deep pan over a medium heat add the oil, leeks, fresh thyme and celery. Slowly cook until soft. Add the celeriac, garlic and chopped Pink Lady® and give it a good stir.
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Dissolve a stock cube in 1 litre of boiling water and pour into the pan until everything is just covered. Let simmer for 15 minutes until the celeriac is cooked through.
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Once everything is soft, blitz in a blender until smooth. Add the almond milk to the consistency of your liking and season with salt and pepper, tasting as you go.
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Serve the soup garnished with the diced Pink Lady®, the chopped walnuts and a drizzle of extra virgin olive oil.
