Granny Smith Apple-Onion Soup With Celery Root

This unique soup blends the tart brightness of Granny Smith apples with the earthy depth of celery root and sweet onions. The result is a velvety, comforting bowl that feels both rustic and refined. Perfect for autumn evenings, it offers a gentle sweetness balanced by savory stock and fresh herbs. Ideal for light dinners or as a starter, it showcases simple ingredients transformed into something special. Easy to make yet impressive enough for guests, this soup highlights the natural flavors of root vegetables and fruit in a warm, soothing embrace.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 10

Calories: 23.4

Dietary: Gluten-free

Description

This unique soup blends the tart brightness of Granny Smith apples with the earthy depth of celery root and sweet onions. The result is a velvety, comforting bowl that feels both rustic and refined. Perfect for autumn evenings, it offers a gentle sweetness balanced by savory stock and fresh herbs. Ideal for light dinners or as a starter, it showcases simple ingredients transformed into something special. Easy to make yet impressive enough for guests, this soup highlights the natural flavors of root vegetables and fruit in a warm, soothing embrace.

Ingredients

2 md Onions, coarsely chopped
2 lg Red potatoes, diced (skin on)
3 lg Granny Smith apples, peeled, cored and chopped
1 md Celery root, peeled and diced
2 tbsp Vegetable oil
1 gal Vegetable stock (or chicken stock for non-vegan)
to taste Salt and pepper
for garnish Chopped fresh chives

Directions

1
Heat the vegetable oil in a large pot over medium heat.
2
Add the chopped onions, diced potatoes, chopped apples, and diced celery root to the pot.
3
SautÃÂ© the vegetables and fruit, stirring occasionally, until the onions become soft and translucent, about 5-7 minutes.
4
Pour in the stock and bring the mixture to a boil.
5
Reduce the heat to low, cover partially, and simmer for about 40 minutes, or until all the vegetables are very tender and easy to pierce with a fork.
6
Carefully blend the soup using an immersion blender until smooth, or transfer in batches to a standard blender and puree.
7
Return the pureed soup to the pot if using a standard blender and reheat gently.
8
Season with salt and pepper to taste.
9
Ladle into bowls and garnish with chopped fresh chives before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 23.4kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 5.3g2%
Dietary Fiber 0.8g4%
Sugars 1.0g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, ensure you use vegetable stock instead of chicken stock.

Celery root can be tough to peel; use a vegetable peeler or knife to remove the thick outer skin and any dark spots.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken as it cools; add a splash of stock or water when reheating to adjust consistency.

For a richer texture, you can stir in a splash of coconut milk or a knob of butter (or vegan butter) after blending.

Keywords: apple, celery root, onion soup, vegan soup, vegetarian, fall recipe, pureed soup, comforting, healthy, easy dinner, root vegetable, apple onion, chive garnish

Read it online: https://www.chefs-mate.com/recipe/granny-smith-apple-onion-soup-with-celery-root/