Pink Lady® apple and celeriac soup

Full preparation

  1. 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.

  2. 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.

  3. 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.

  4. Serve the soup garnished with the diced Pink Lady®, the chopped walnuts and a drizzle of extra virgin olive oil.

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