- 1 tbsp olive oil
- ½ stalk celery, chopped
- ½ apple, chopped
- 2 garlic cloves, chopped
- 150ml/5¼ fl oz hot vegetable stock
- 50ml/1¾ fl oz milk
- 75ml/2½ fl oz double cream
- salt and freshly ground black pepper
- 1 tbsp walnuts, chopped
- drizzle olive oil
- 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.