Celeriac, Apple and Sage Soup

Celeriac apple sage soup recipe Celeriac apple sage soup recipe

We do need some fat in our diet.  A small amount with vegetables is important to help us absorb vitamins A, D and E.

4 people 25 minutes 15 minutes


  • 1 pinch Black Pepper
  • 1 - Celeriac peeled and roughly chopped
  • 2 litre Chicken Stock Cube
  • 1 - Onion diced
  • 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

To garnish

  • 50 g Blue Cheese
  • 50 g SuperValu Hazelnuts roasted, roughly chopped

To garnish

  • 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.

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