Celeriac and White Bean Soup

Celeriac White Bean Soup

Recipe created by Almond Breeze Australia



  • 2 tbsp olive oil
  • 50g butter
  • 1 onion, chopped
  • 1 leek, chopped
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 tbsp chopped thyme leaves
  • 400g can butter beans, drained
  • 1 celeriac, peeled and chopped
  • 2 1/2 cups chicken stock
  • 1 apple, chopped
  • 1 chorizo, sliced
  • 200ml Original Almond Breeze Almond Milk
  • 1/4 cup parsley, to serve


  1. Heat half the olive oil and 20g butter in a saucepan on medium-low heat. Add onion and leek and cook for 3-4 minutes, stirring constantly
  2. Add garlic, bay leaves, thyme, butter beans, celeriac and chicken stock. Bring to the boil, then reduce heat to low and cook for 15-20 minutes until celeriac is tender
  3. Heat remaining 30g butter in a fry pan over high heat. Combine apple and sugar, cook until caramelized. Set aside
  4. Add remaining oil and cook chorizo for 2-3 minutes until crispy. Remove and drain on a paper towel. Reserve pan juices
  5. Blend soup and return to pan with almond milk. Season and warm gently
  6. Serve with apple, chorizo and parsley and drizzle with chorizo oil for added flavour
Serves 2
Prep Time 30 minutes