Bramley apples and celeriac make this moreish soup an unforgettable treat for an autumn day.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 small celeriac, peeled and cut into chunks
• 2 Bramley apples, peeled and sliced
• 1 litre vegetable stock
• 2 tbsp creamed horseradish sauce
• créme fraîche, chopped chives & black pepper to serve

Serves 4

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Timing

Cooking time: 50 mins

Instructions

1. Heat the oil in a large saucepan, add the onion and cook until softened. Stir in the celeriac and apples and cook covered over a gentle heat for 10 minutes, shaking the pan from time to time, to mix.
2. Pour over the stock and bring to the boil. Reduce the heat to a gentle simmer and cook covered for about 30 minutes until the celeriac is soft.
3. Remove from the heat and stir in the horseradish sauce. Blend until smooth. Serve topped with a little créme fraîche, a few chopped chives and black pepper to taste.