2/3 cup of yellow onions, diced

2/3 cup of celery, diced

2/3 cup of carrots, diced

1 celeriac, peeled and chopped

4 apples, peeled and chopped

4 tbsps of olive oil

2 L of chicken or vegetable stock

2 tsps of sage

2 tsps of cardamom

3-4 sprigs of thyme

2 bay leaves

175-200 ml of creme fraiche

Salt & pepper, to taste

Golden Raisins



In a large pot, add olive oil, yellow onions, celery and carrots together over medium heat until translucent;

Add apples and celeriac and cook for another 5-7 minutes;

Add stock and all of the spices and allow everything to come to a boil;

Immediately once the soup comes to a boil, lower the heat to simmer the soup for 30 minutes or so (until celeriac is completely tender);

Once cooked, remove bay leaves. In batches, blend ingredients in blender;

Add 1/2 of creme fraiche to the blended soup and mix well;

Ensure that there is enough salt and pepper; and

When ready to serve, put soup in bowl, add a small dollop of creme fraiche and some golden raisins. Serve immediately!