less than 30 mins
less than 10 mins
For the soup, heat the olive oil in a small pan and add the celery, apple and garlic and cook for three minutes.
Add the hot vegetable stock, milk, cream and salt and freshly ground black pepper to the pan, cover with a lid and cook for three minutes.
Pour the mixture into a blender and blitz until smooth.
Pour the soup into a serving bowl and garnish with chopped walnuts and a drizzle of olive oil.
By The Hairy Bikers
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