Sarah’s Celeriac and apple soup with stuffing crumble

Thermos Taste for Adventure

One of the most wasted ingredients in the UK is bread. This recipe includes not only some delicious seasonal produce but also a way to use up some leftover bread.

A short ingredients list creates a wonderful silky soup and who says leftovers can’t be elegant? The crispy stuffing crumble sprinkled on the top of this celeriac and apple soup makes a lovely alternative to croutons and gives the dish a wow factor. 

Follow Sarah: @kitchentitbits

See method...
Serves 1
to prepare and to cook


  1. In a large saucepan, sweat the onion in the butter until soft and translucent.
  2. Add the celeriac, apple and a tiny amount of salt and a good grind of pepper then sweat for a few minutes.
  3. Add the stock and bring to boil.
  4. Cover with a lid, turn down the heat and simmer gently for around 30 minutes, until the celeriac is soft.
  5. Remove from the heat and stir through the creme fraiche.
  6. Blitz until smooth.
  7. Put back on a low heat. Let down the soup with a little more stock, if needed, and taste to check the seasoning.
  8. Preheat the oven to 140C.
  9. Soften the onion in a little water in the microwave or in a small saucepan.
  10. Stir the sage into the onion along with a knob of butter and a squeeze of lemon juice.
  11. Add the breadcrumbs and mix well.
  12. Spread the mixture onto a baking tray and bake until crisp, stirring after around 15 minutes to ensure it is crisp all through and checking regularly after that until it is done.


  • 2 knobs of butter
  • 3/4 onion, chopped
  • 1/2 celeriac, peeled and cut into cubes
  • 1 small eating apple, cored and cut into cubes
  • Veg stock approx. 250ml (plus extra to get a consistency you like once blitzed)
  • 2 tbsp creme fraiche
  • 1/4 onion, very finely chopped
  • Squeeze of lemon juice
  • Small handful of fresh sage, finely chopped or 1 tsp dried sage
  • 2 slices bread, turned into breadcrumbs


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