With the British JAZZ™ apple season just around the corner and a host of different vegetables coming in to season too, here’s a delicious, hearty and warming soup for you to try this October. Perfect on a cold autumn day, it’s simple to prepare and can be adapted to suit your tastes.

Ingredients

  • 2 JAZZ™ apples, finely diced
  • 1 celeriac, finely chopped
  • 1 large carrot, finely chopped
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium potato, peeled and diced
  • Several sprigs of fresh thyme
  • 1 bay leaf
  • 2 pints vegetable or chicken stock
  • Salt and freshly ground black pepper
  • 50g butter
  • Splash of olive oil
  • 100g diced bacon/pancetta
  • Crusty bread for croutons

Method

  1. Add the butter and a splash of olive oil to a large saucepan and throw in the apples, celeriac, carrot, potato, onions and garlic. Cook on a high heat for a few minutes and then turn the heat right down, add a splash of water, the thyme and bay leaf, then cover and cook for 30 mins.
  2. Remove the lid and add in the stock. Cook for a further 15 mins before blending to your desired consistency.
  3. To serve, fry up the bacon in a pan with a splash of olive oil and then add in the bread to make your croutons, which all then sit on top of the soup to serve.