◻ 2 Pink Lady® apples, core removed and roughly chopped◻ 2 tbsp rapeseed oil◻ 1 leek, roughly chopped◻ 5 sprigs fresh thyme, leaves removed◻ 2 sticks celery, roughly chopped◻ 11 medium celeriac, peeled and roughly chopped◻ 2 garlic cloves, thinly sliced◻ 1 vegetable stock cube◻ 300ml unsweetened almond milk◻ Salt and pepper
TO SERVE
◻ 1 Pink Lady® apple, core removed and diced◻ Handful chopped walnuts◻ 1 tbsp extra virgin olive oil
1 In a deep pan over a medium heat, add the oil, leeks, fresh thyme and celery. Slowly cook until soft. Add the celeriac, garlic and chopped Pink Lady® apples. Then give it a good stir.
2 Dissolve a stock cube in one litre of boiling water, and pour into the pan until everything is just covered. Then simmer…
