Celery and Apple Soup


A delicate soup that makes the best use of any celery have you left over in your fridge.


1 medium onion peeled and sliced finely
1 medium carrot, peeled and cut into small dice
400g celery, trimmed and finely sliced
60g butter or olive oil
600ml chicken or vegetable* stock
2 apples, cored and chopped
25g cashew nuts, lightly toasted
2 tablespoons single cream
Salt and black pepper
Gorgonzola or Roquefort, crumbled for garnish


  1. Fry the onion, carrot and celery in the butter or olive oil for 15 minutes until softened and lightly coloured (stir from time to time).
  2. Add the stock and bring the mixture to the boil. Turn the heat down to a simmer, put the lid on the saucepan and cook for 10 minutes.
  3. Add the apples and cook until they are soft and collapsing.
  4. Add the cashew nuts and cream and blend the mixture until very smooth. Season with salt and pepper if it needs it. Serve topped with crumbled blue cheese

Recipe Note:
 *Use vegetable stock to make this soup suitable for vegetarians.

Can foods have negative calories? Read how celery may be one of the foods that helps you to lose weight.

Eating celery really DOES burn more calories than it contains. 

Photograph © foodpixies.com

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