We do need some fat in our diet. A small amount with vegetables is important to help us absorb vitamins A, D and E.
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Serves: 4 people
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1 pinch Black Pepper
1 - Celeriac
peeled and roughly chopped
2 litre Chicken Stock Cube
1 - Onion
1 pinch Salt
4 tbsp SuperValu Extra Virgin Olive Oil
4 - SuperValu Fresh Sage
leaves, roughly chopped
2 - SuperValu Granny Smith Apples
peeled, cored and diced
50 g Blue Cheese
50 g SuperValu Hazelnuts
roasted, roughly chopped
4 slices SuperValu Streaky Bacon Rashers
cooked and chopped
*This recipe serves 4 to 6.
1. Heat 2 tablespoons of the oil in a large heavy-based pan set over a low to medium heat. Add the onion and sage and fry for 6 to 8 minutes, stirring occasionally, until softened.
2. Add the celeriac and apples and cook for a further 4 to 5 minutes, until lightly coloured. Season and add the stock. Bring to the boil, then reduce to a simmer and cook for 20 to 25 minutes, until the celeriac is completely tender.
3. Once the soup is cooked, season to taste and blend with a hand blender. Serve with blue cheese crumbled on top along with the streaky bacon and hazelnuts, then drizzle with the remaining olive oil.