Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

Step 2

Add the most of the diced celeriac and chopped apples to the pot. Stir well and cook for about 5 minutes to allow the flavors to combine.

Step 3

Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the celeriac is tender.

Step 4

While the soup is simmering, preheat the oven to 200°C. Toss the remaining celeriac cubes with a little olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 20 minutes, or until golden and tender.

Step 5

Once the soup has cooked and the vegetables are soft, use an immersion blender or transfer the mixture to a blender or food processor to puree until smooth and creamy. Be careful when blending hot liquids.

Step 6

Return the soup to the pot and season with salt and pepper to taste. Stir well to combine.

Step 7

To serve, ladle the hot soup into bowls. Top each bowl with a sprinkle of roasted celeriac cubes and chopped fresh parsley.