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Food Fiend Experience

Celeriac, Apple, Lentil and Coriander Soup

Celeriac, Apple, Lentil and Coriander Soup RecipeThis recipe uses an unusual root vegetable Celeriac which is now becoming more widely known. It has a subtle celery and parsley flavour and has many health benefits including improving heart health. For the full benefits which can be obtained from eating Celeriac please go to my food blog.

This soup uses lentils to make it more filling and apples for extra taste. This is just the soup to make if you are looking for a soup that is light on calories and high on taste. For more information about courses and services available with Food Fiend Experience please go to; www.foodfiendexp.com

1 celeriac approx 900 g
450 g red eating apples (3/4)
200 g dry red lentils
1 vegetable stock cube
Small bunch coriander (30 g pack)
2 litres of stock


  1. Remove outer layer of celeriac. Chop into large chunks of roughly equal size, approx 3x2 x2 cms. Place in a roasting pan. Drizzle with olive oil and season with pepper and salt and roast in pre heated fan oven 200 degree for 20 minutes.
  2. Wash lentils and cook with boiling water (1/3 lentil to water). Bring to a boil and reduce heat to a simmer. Stirring occasionally. Add stock cube to the lentils and 2 litres of boiling water.
  3. Wash and quarter apples and roughly chop. Keep covered in bowl of cold water until ready to use. Add to roasting pan with celeriac and cook for 5 minutes.
  4. Remove coriander leaves from stalk and add leaves to the soup along with roasted celeriac and apple and stir well. Season well with pepper and salt. Using hand blender puree the ingredients. If you prefer a thinner soup add more water at this stage and mix well.
  5. Garnish bowls of soup with coriander.
Recipe column - by Kathy Fitchett, Photography by the Paul Burrows Studios, Havant
Posted on Wed, May 04 2016