Gordon Ramsay Celeriac and Apple Soup with Walnuts Recipe

Gordon Ramsay Celeriac and Apple Soup with Walnuts takes a knobby, misunderstood root vegetable and turns it into something silky enough for a dinner party. The flavor lands somewhere between earthy and sweet, with a gentle tartness from the apples and a toasty crunch from the walnuts on top. It is a British-style soup that feels fancy without demanding fancy technique.

Total time runs 60 minutes — 20 minutes of prep and 40 minutes of cooking — and the difficulty sits comfortably at beginner level. The one step worth slowing down for is peeling the celeriac, since that outer skin is tough and fibrous. Make it for a cozy weeknight or as a first course when you have guests.

What is Gordon Ramsay Celeriac and Apple Soup with Walnuts?

This is a pureed vegetable soup made on the stovetop, built from celeriac, apples, onion, garlic, vegetable stock, and a little cream. Celeriac brings a mild celery-nut flavor, while the apples add brightness and natural sweetness that keep the soup from tasting heavy. Blended until velvety and topped with toasted walnuts and thyme, it eats like a restaurant bowl but comes together in one pot. Serve it in autumn and winter, when celery root is at its best.

Reasons to Try Gordon Ramsay Celeriac and Apple Soup with Walnuts

Plenty of reasons to put this one in your rotation, and most of them come down to flavor and effort.

• Elegant on a budget — Celeriac and apples are inexpensive, yet the finished bowl looks and tastes like fine dining.
• One pot, one blender — Everything cooks in a single Dutch oven, so cleanup stays minimal.
• Naturally creamy texture — The blended root vegetables turn silky without needing loads of cream.
• Balanced flavor — Earthy, sweet, and tart all show up in the same spoonful.
• Make-ahead friendly — It stores and freezes well, so you can cook once and eat for days.
• Easy to adapt — Vegan and dairy-free versions work with simple swaps, no compromise on taste.

Ingredients Needed to Make Gordon Ramsay Celeriac and Apple Soup with Walnuts

Thirteen ingredients, grouped below by what they do in the pot.

Aromatics and Fat

• Unsalted butter (2 tbsp) — Adds richness to the base; use plant-based butter for a vegan version.
• Olive oil (1 tbsp) — Keeps the butter from burning and adds a subtle fruity note.
• Onion (1 large, finely chopped, about 1.5 cups) — Sweats down to a sweet, translucent foundation for the soup.
• Garlic (2 cloves, minced) — A short cook on the garlic wakes up its flavor without turning bitter.

The Vegetables and Fruit

• Celeriac (1 large, about 2 lbs) — The star of the bowl; peel it generously, since the outer layer is fibrous.
• Apples (2 medium, Granny Smith or Braeburn) — Granny Smith gives more tartness, Braeburn leans sweeter; either works.

Liquid and Seasoning

• Vegetable stock (4 cups) — Use a good-quality stock, since it carries most of the soup’s background flavor.
• Kosher salt (1 tsp, plus more to taste) — Season in layers, then adjust at the end after blending.
• Freshly ground black pepper (1/2 tsp) — A gentle warmth that lifts the earthy notes.
• Nutmeg (1/4 tsp, freshly grated) — A small amount goes a long way; it rounds out the apples beautifully.

Finish and Garnish

• Heavy cream (1/2 cup, optional) — Swirled in at the end for a richer, glossier finish.
• Walnuts (1/2 cup, roughly chopped and toasted) — The crunch that contrasts the smooth soup.
• Fresh thyme leaves (for garnish, optional) — A bright herbal note that ties the bowl together.

Equipment Needed

You probably already own most of this.

• Large heavy-bottomed pot or Dutch oven — Holds everything and distributes heat evenly so the onions sweat without scorching.
• Sharp chef’s knife — Essential for cutting through the tough celeriac skin safely and cleanly.
• Cutting board — A sturdy, non-slip board makes peeling and cubing far easier.
• Immersion blender — Blends the soup right in the pot; a stand blender works too, in batches.
• Dry skillet — For toasting the walnuts until fragrant and lightly golden.

Instructions to Prepare Gordon Ramsay Celeriac and Apple Soup with Walnuts

Here is the full process, step by step.

• Peel the celeriac — Cut off the top and bottom so it sits flat, then slice away the thick skin in downward strips, following the curve. Be generous — the outer layer is tough. Cube into 1-inch pieces and drop them into cold water with a squeeze of lemon to stop browning.
• Prepare the apples — Peel, core, and chop into 1-inch pieces, then set aside.
• Sweat the aromatics — Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook 5-6 minutes until soft and translucent. Keep the heat gentle so it does not brown.
• Add garlic and spices — Stir in the garlic for 1 minute until fragrant, then add the salt, pepper, and nutmeg, coating the onions.
• Cook the celeriac and apple — Add both to the pot, stir to combine with the onions, and cook 2-3 minutes to lightly soften and coat with the fat.
• Simmer the soup — Pour in the stock, bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 25-30 minutes until the celeriac is completely tender. The apples will have broken down.
• Blend the soup — Remove from heat and puree with an immersion blender until completely smooth. For a stand blender, work in batches, fill no more than halfway, and vent the lid. Add a splash of stock or water if it is too thick.
• Finish and season — Return to low heat, stir in the cream if using, and taste for salt and pepper. Keep it warm but do not let it boil.
• Toast the walnuts — While the soup simmers, toast the walnuts in a dry skillet over medium heat, stirring often, 3-4 minutes until fragrant and lightly golden. Watch them closely — they burn fast.
• Serve — Ladle into warm bowls, drizzle with a little cream, and top with the toasted walnuts and fresh thyme.

What Goes Well With Gordon Ramsay Celeriac and Apple Soup with Walnuts Recipe

This soup works as a starter or a light main, and a few simple sides round out the meal.

• Crusty sourdough — Tearing off pieces and dipping them into the bowl is the easiest pairing there is.
• Roasted Brussels sprouts — Their charred edges echo the earthy notes of the celeriac.
• Apple and walnut salad — A crisp, fresh side that mirrors the flavors already in the soup.
• Dry apple cider — A non-alcoholic sparkling apple cider keeps the fruit theme going without overpowering the bowl.
• Warm cheese scones — Buttery and savory, they soak up every last spoonful.
• Poached pear — A light dessert that continues the autumnal feel of the meal.

Key Tips for Making Gordon Ramsay Celeriac and Apple Soup with Walnuts Recipe

These are the details that separate a good bowl from a great one.

• Peel celeriac generously — The outer skin is fibrous and will stay stringy even after blending, so cut past it.
• Keep the onions pale — Browning them turns the soup darker and slightly bitter; sweat, don’t fry.
• Cook until fully tender — A knife should slide through the celeriac with zero resistance before you blend.
• Toast the walnuts at the last minute — Their fragrance fades fast, so do it while the soup simmers and use them right away.
• Adjust consistency after blending — The soup thickens as it sits, so loosen it with a splash of stock if needed.
• Season at the end, too — Blending mutes salt and spice; a final taste and adjustment makes the flavors pop.
• Warm your bowls — A quick rinse with hot water keeps the soup hot from the first spoon to the last.

Creative Variations of Gordon Ramsay Celeriac and Apple Soup with Walnuts Recipe

Once you have the base down, it is easy to riff on it.

• Dairy-free version — Use olive oil instead of butter and skip the cream entirely; the blended celeriac stays creamy on its own.
• Vegan version — Swap in plant-based butter and omit the cream for a fully plant-based bowl.
• Pear swap — Replace one of the apples with a ripe pear for a softer, honeyed sweetness.
• Toasted hazelnut finish — Trade the walnuts for hazelnuts to shift the crunch into a richer, nuttier direction.
• Spiced twist — Add a pinch of ground ginger or a few fennel seeds with the aromatics for a warmer, more aromatic profile.
• Thicker texture — Blend in a cooked potato or reduce the stock for a heartier, more stew-like consistency.

Storage Guidelines for Gordon Ramsay Celeriac and Apple Soup with Walnuts Recipe

Handle leftovers properly and this soup keeps beautifully.

• Refrigerator — Cool completely, then store in an airtight container for up to 4 days.
• Freezer — Pour into freezer-safe bags or containers, leaving 1 inch of headspace, and freeze for up to 3 months.
• Thawing — Move it to the refrigerator overnight to thaw gently before reheating.
• Walnuts separately — Keep the toasted walnuts in a sealed jar at room temperature so they stay crisp.
• Cream added later — If you plan to freeze, stir the cream in after reheating rather than before, since cream can separate.

Reheating Tips for Gordon Ramsay Celeriac and Apple Soup with Walnuts Recipe

A few minutes and a little care bring it right back to life.

• Stovetop — Reheat gently over medium-low heat, stirring occasionally, until hot. Do not let it boil, or the texture can turn grainy.
• Microwave — Transfer a portion to a microwave-safe bowl, cover loosely, and heat in 30-second bursts, stirring between each, until steaming.
• Slow cooker — For larger batches, reheat on low for 1-2 hours, stirring now and then, keeping it below a boil.
• Splash of stock — Add a little stock or water while reheating to loosen a soup that has thickened in the fridge.

Nutrition Value (per serving)

Based on 1 serving out of 4 total. Values are estimates and will shift with swaps like plant-based butter or skipping the cream.

• Calories — 295
• Protein — 5g
• Fat — about 20g
• Saturated Fat — roughly 7g
• Carbohydrates — 27g
• Fiber — around 6g
• Sugar — 12g
• Sodium — about 560mg
• Cholesterol — close to 25mg

FAQs

Can I freeze Gordon Ramsay Celeriac and Apple Soup with Walnuts?

Yes. Pour it into freezer-safe bags or containers, leaving 1 inch of headspace, and freeze for up to 3 months. Leave the cream out until after reheating, since dairy can separate during freezing and thawing.

How long does Gordon Ramsay Celeriac and Apple Soup with Walnuts last in the fridge?

Stored in an airtight container after cooling completely, it keeps for up to 4 days. If you added cream, count the storage days from when you made it, not when you stirred it in.

Do I have to use walnuts?

They are the garnish, not a core ingredient, so you can skip them entirely. Toasted hazelnuts or pumpkin seeds make good substitutes if you want something crunchy on top.

Can I make Gordon Ramsay Celeriac and Apple Soup with Walnuts vegan?

Absolutely. Use plant-based butter instead of dairy butter and omit the cream, and the soup is fully vegan. The blended celeriac and apple give it plenty of body on their own.

Why did my soup turn out grainy?

Boiling after blending is the usual culprit, or the celeriac was not fully tender before pureeing. Blend while off the heat, then keep it below a boil when reheating.

What does celeriac taste like?

It has a mild celery flavor with earthy, nutty undertones — far gentler than raw celery stalks. Once blended with apples and stock, it turns sweet and mellow, which is why the pairing works so well.

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