Celery Apple Sweet Potato Soup
A wonderfully fresh and light Celery Apple Sweet Potato Soup recipe that was given to me by my proofreader Anne’s mum-in-law, Sarah.
Sarah is an effortless cook, we have been fortunate to have shared her table on our stays in Aldeburgh and her meals are delicious, her salads picked straight from her flower beds and her flavours are clean and seasonal.
Hungry for more of her recipes, Anne kindly sat with her in the summer and sent me her top picks and this was one.
I did change one ingredient and that was the potato for sweet potato, that was due to what I had indoors and for no other reason. Although it was for the good as sweet potatoes are incredibly healthy for a reminder read my post What to do with Sweet Potatoes for more inspiration.
This could be a wonderful soup to have on standby for a fussy eaters lunch or for a cleansing dinner served as bowl food topped with chunks of tofu, leftover roasted chicken or ready-made pulled ham hock. Making this a hearty easy to prepare soup recipe.
- 2 tablespoons olive oil
- 2 stalks of celery, trimmed and sliced
- 4 eating apples, peeled, cored and diced
- 400ml water plus 1 vegetable stock cube
- +-400ml milk
- 450g potato or sweet potato, peeled and cubed
- salt and pepper to taste
- 3 tablespoons chopped parsley
- Optional
- ¼ cup of dairy free cream or Greek yogurt for creaminess
- Chunks of artisan bread
- Crumbled Stilton Cheese
- Heat the oil in a pot and add the vegetables and the seasoning, allow the vegetables to sweat with a lid on for 5 minutes.
- Break the stock into the vegetables, stir and add the water.
- Bring the soup to a gentle simmer and cook until the vegetables have softened.
- Liquidise and thin the soup with as much milk as you need to reach your desired consistency.
- Serve with a dash of cream, sprinkling of parsley and fried firm tofu, chicken or pulled ham hock if desired.
The soup freezes well.
Add Stilton cheese crumbled over the hot soup is delicious.
