Gordon Ramsay’s celeriac soup is a thick, naturally creamy purée made with celeriac and Cox’s apples, seasoned with thyme and topped with crushed walnuts and olive oil. No cream, no milk, no potato, the celeriac does the thickening on its own. From Quick and Delicious, ready in about 20 minutes.
Ramsay writes: “Celeriac makes the most delicious creamy soup even without adding any cream or milk, but it can be very rich on its own. Adding sweet but sharp apples cuts through the richness and complements the flavour beautifully.” That balance between the starchy, earthy celeriac and the tart apple is what stops this tasting heavy, and it’s the thing most other celeriac soup recipes get wrong by skipping the fruit entirely.
The walnuts aren’t optional. Without them the soup is one-note smooth from start to finish, and after a few spoonfuls it flattens out. The earthy crunch on top gives every spoonful something to work against, which is why Ramsay calls out “the contrast between the smooth, creamy texture of the soup and the crunchy walnuts” as the reason the whole thing works.
Gordon Ramsay Celeriac and Apple Soup with Crushed Walnuts
Course: Soup, Starter4-6
10
minutes15
minutes190
kcal25
minutesEasy
Celeriac and apple soup from Gordon Ramsay’s Quick and Delicious. Celeriac and Cox’s apples simmered in vegetable stock with thyme, blended smooth, topped with crushed walnuts and olive oil. No cream needed. Naturally vegan. Ready in 20 minutes.
Ingredients
1 onion, roughly chopped
1 celeriac (600-800g / 1.3-1.8 lb), peeled and diced
2 Cox’s apples, peeled, cored and roughly chopped
2 tbsp olive oil
1 tbsp thyme leaves
1 litre (4 cups) vegetable stock
Sea salt and freshly ground black or white pepper
Large handful of walnuts, roughly chopped
Extra virgin olive oil, for drizzling
Directions
- Sweat the onion: Heat the olive oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and cook for 4 to 5 minutes until soft but not coloured.
- Cook the celeriac and apple: Add the diced celeriac, chopped apples and thyme leaves. Cook for 5 minutes, stirring occasionally.
- Simmer: Pour in the vegetable stock and bring to a simmer. Cook for 5 more minutes or until the celeriac is tender when pierced with a knife.
- Blend: Remove from the heat and blend thoroughly with a stick blender until completely smooth. Season with salt and pepper.
- Serve: Ladle into warm bowls, scatter with the crushed walnuts and drizzle with extra virgin olive oil.
FAQs
Why Cox’s apples and not any other variety?
Cox’s are sweet but tart, which is the balance the celeriac needs. A sweet apple like Gala tips the soup towards sugary. A cooking apple like Bramley makes it too sharp and breaks down into mush before the celeriac is tender.
Braeburn or Pink Lady work as substitutes if Cox’s aren’t available.
Why walnuts instead of croutons?
The soup is already smooth and rich, so it needs crunch without adding weight. Walnuts are earthy and slightly bitter, which sits in the same flavour family as the celeriac rather than fighting it.
Toast them in a dry pan for a minute before scattering and the nuttiness doubles.
Should you roast the celeriac first?
Some recipes roast celeriac before making soup, which adds caramel depth but takes an extra 40 minutes. Ramsay doesn’t bother because the apple already adds sweetness and complexity. Dice it, simmer 5 minutes, blend. The speed is part of the point.
Does this freeze well?
Yes. Blend, cool, freeze without the walnuts. Keeps for up to 3 months. Reheat gently with a splash of stock if it’s thickened too much.
The walnuts go on fresh so they stay crunchy.
What goes with celeriac soup at a dinner party?
The pale creamy colour with walnuts and olive oil looks elegant with almost no effort. It’s vegan as written, so it works for any guest. Follow it with pan-fried scallops as the main for something special.
