Creamy Beetroot and Celery Root Soup with Apple and Orange

A vibrant, velvety soup combining the earthy sweetness of beetroot and celery root with the fresh zest of apple and orange, finished with a peppery cress garnish.

Steps

1. Peel and dice the beetroots and celery root into small cubes. 2. Peel and finely chop the onion. 3. In a pot, heat olive oil over medium heat and sauté the onion until translucent. 4. Add beetroot and celery root cubes, stir for 2-3 minutes. 5. Pour in the vegetable broth and bring to a boil. 6. Reduce heat and simmer for 20-25 minutes until vegetables are tender. 7. Meanwhile, core and chop the apple. 8. Once vegetables are soft, add the chopped apple to the pot and cook for an additional 5 minutes. 9. Use a blender or immersion blender to puree the soup until smooth. 10. Season with freshly ground pepper, salt, and orange juice, stirring well. 11. Serve hot, garnished with fresh garden cress on top.

2 medium beetroots 1/2 celery root (celeriac) 1 onion 1 tbsp olive oil 600 ml vegetable broth 1 apple Freshly ground pepper A pinch of salt Juice of half an orange 1 cup garden cress