Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Celeriac, apple & winter veg soup
When the evenings turn chilly and you’re craving something comforting, this celeriac, apple and winter veg soup is the perfect pick‑me‑up. Velvety smooth and brimming with seasonal vegetables, it balances earthy depth with a gentle sweetness from the apple.
The toppings are arguably the real hero here though. Finished with a swirl of crème fraîche, a sprinkle of crispy golden breadcrumbs, fresh parsley, crispy bacon and a drizzle of our Mellow Yellow Chilli Oil, they turn this easy winter soup recipe into a satisfying main meal. Add toasted sourdough and you’ll be in soup heaven…
Ingredients
(Serves 8)
Large glug of Mellow Yellow Cold Pressed Rapeseed Oil
4 English apples, peeled and sliced into chunks
6-7 shallots, peeled and sliced
4 large cloves of garlic, sliced
1 celeriac, peeled and cut into chunks
4 carrots, peeled and cut into chunks
2 red potatoes (we like Albert Bartlett), peeled and cut into chunks
Splash of Aspall Apple Cyder Vinegar
Handful of fresh thyme leaves
1 can vegetable stock
500ml water
Handful of fresh thyme leaves
500ml water
Sea salt & black pepper
TO FINISH:
Creme fraiche
2 slices of sourdough cut into breadcrumbs
Oil for toasting
8 rashers of bacon
Handful of parsley, finely chopped
Drizzle of Mellow Yellow chilli oil
Method
Add the rapeseed oil to a large saucepan and heat on medium heat. Add the apples, cooking until caramelised (around 5-6 minutes), set aside on a plate.
Add the shallots and garlic to the pan, cooking until slightly softened, then add the celeriac, carrot and potatoes, season well and cook for a further 2-3 minutes.
Pour in a splash of Cyder Vinegar, tip in the thyme, pour in the chicken stock, and let everything cook on a low heat for 5 minutes. Add the water a little at a time, stirring now and again over a low heat until the vegetables are thoroughly cooked through – around 20 minutes. Towards the end of cooking, add the apples back into the pan.
Let the soup cool down slightly and use a hand held blender to blitz it to a soup. If it’s too thick, get it back onto the hob on a low heat and steadily add more water until you get your desired consistency.
In a dry pan, fry the bacon strips on both sides until crispy, then chop into pieces. Fry the breadcrumbs in oil until golden and crispy.
Ladle the soup into warm bowls, swirl in a spoonful of creme fraiche, top with the croutons, crispy bacon bits, chopped parsley, a drizzle of chilli oil and some cracked black pepper.
