vegetarian

Ingredients

• 1 medium onion(s), chopped
• 2 portion stock cube, (make 1 1/2 pints)
• 1 teaspoon curry powder, or paste (optional)
• 250 g celeriac, about half a standard size, cut into 1 cm cubes
• 1 medium apple(s), cooking, peeled, cored and cut into quarters
• 1 tablespoon parsley, chopped fresh, to garnish

Instructions

• Put the onion in a large pan, with enough stock (click here for a yeast and wheat free stock recipe) or water to cover and the curry powder or paste, if used. Cover the pan and simmer for 5 minutes.
  
  
• Add the celeriac and the remaining stock, cover and cook for a further 15 minutes.
  
  
• Add the apple and cook for a further 5 minutes, until the apple has collapsed.
  
  
• Either mash the soup with a potato masher or liquidise it in a food processor or liquidiser.
  
  
• Serve sprinkled with parsley.