Celery and Apple Soup

🛒 Ingredients

• #Base Ingredients;
• 6 large celery stalks — chopped, leaves reserved for garnish
• 2 medium apples — sweet-tart variety such as Fuji, Pink Lady or Gala, peeled, cored and chopped
• 1 medium onion — diced
• 1 medium potato — peeled and diced (helps thicken and create creaminess)
• 2 cloves garlic — minced.. 1 tablespoon olive oil
• 3 cups vegetable stock.. ½ teaspoon dried thyme
• ¼ teaspoon ground black pepper.. ½ teaspoon sea salt — adjust to taste
• #Finish;
• ½ cup unsweetened plant-based milk — oat, soy or cashew work best
• 1 tablespoon lemon juice — brightens the flavour
• Extra virgin olive oil, celery leaves and black pepper — for topping

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and celery — cook for 5–7 minutes until softened and fragrant, do not allow to brown. Add garlic and thyme — cook 1 minute more.

2. 2

   Simmer: Add chopped apple, potato, salt, pepper and vegetable stock. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes until all vegetables and apple are completely tender and soft.

3. 3

   Blend: Remove from heat. Use an immersion blender or transfer carefully to a standard blender — blend until perfectly smooth and creamy. For an extra silky texture, pass through a fine sieve if desired.

4. 4

   Finish: Stir in plant-based milk and lemon juice. Return to very low heat and warm gently — do not boil. Taste and adjust salt, pepper or lemon juice to achieve the perfect balance of savoury and bright sweetness.

5. 5

   Serve: Ladle into warm bowls. Drizzle lightly with olive oil, top with fresh celery leaves and a crack of black pepper. Enjoy hot.