Celeriac, Walnut and Fennel Soup

Walnuts are the perfect package of protein, healthy fats, fibre, omega 3, antioxidants, and many vitamins and minerals - and did we mention delicious? 

Serves 8

For the burnt butter:

  • 150g butter

For the soup:

  • 4 tbsp grapeseed oil
  • 6 leeks, white and light green pieces, roughly chopped
  • 2 tbsp thyme leaves
  • 2 fennel bulbs, cored and roughly chopped
  • 2 heads celeriac, finely sliced
  • 2 apples, peeled, cored and roughly chopped
  • 1½ tbsp ground turmeric
  • 1 cup walnuts, toasted, plus extra for garnishing
  • 2L vegetable stock
  • Salt and pepper, to season

For the burnt butter:

1. Place the butter in a small pot over a medium heat.

2. Allow the butter to melt and to caramelise. Remove from the heat and set aside.

For the soup:

1. Heat the grapeseed oil in a large pot over a medium heat.

2. Add the leeks and thyme and sauté until soft.

3. Add the fennel, celeriac and apples and sauté for a minute or two.

4. Add the turmeric and mix thoroughly to coat all of the vegetables.

5. Sauté all the veg until the fennel and celeriac soften, adding a little water if the pot starts to stick.

6. Add the walnuts and vegetable stock and stir.

7. Bring the soup to the boil and then reduce heat and simmer for 15-20 min until all the ingredients are soft.

8. Remove from the heat and blend in a food processor in batches until the soup is smooth. Season with salt and pepper.

9. Garnish with extra toasted walnuts and fennel fronds, and drizzle burnt butter over the top.

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za

Celeriac, Walnut and Fennel Soup.jpg