Celeriac, Apple & Kentish Blue Soup

Make the most of seasonal Kentish apples and nourishing root veg with this warming soup recipe from Sophie Richmond...

45 minutes to prepare
Serves 4


As summer draws to a close and we welcome the beautiful colours of autumn, tastes start to change and you crave comforting, warming soups. Celeriac might not be the most beautiful vegetable but beneath the rough exterior lies a multitude of possibilities. The wonderfully earthy flavour makes for a rich, creamy and indulgent soup which, when paired with the slight sharpness of Bramley apples, is a winning flavour combination. Mop up every morsel with warm sourdough bread… and join is with The Real Bread Campaign’s ‘Sourdough September’.


  1. Melt the butter with the olive oil in a large pan set over a low heat and cook the onion for 10 to 12 minutes until softened but not coloured (stir occasionally to ensure it does not catch and burn).
  2. Add the diced celeriac, apples and thyme and stir well.
  3. Pour in the vegetable bouillon and bring to the boil. Reduce the heat and simmer for about 15 minutes - or until the celeriac is tender.
  4. Pour in the double cream and bring back to the boil.
  5. Transfer to a blender (or use a handheld stick blender) and blend until smooth.
  6. Pour back into the saucepan and reheat. Crumble in the blue cheese and stir until melted. Season to taste.
  7. Spoon into bowls and top with a scattering of toasted hazelnuts, crumbled blue cheese and fresh thyme. Serve with slices of warm bread.