· Place a large pan over a medium heat, add the oil, celery root, celery and onion and saute for 10minutes.

· Add the stock then bring to the boil and simmer for up to 30mins until the celeriac is tender.

· Add the cashew cream and simmer for a further 5, 10mins.

· Work in batches and blend the Soup in a blender. Season with salt and pepper.

· Serve garnished with the finely chopped apple, a drizzle of chive oil and some fresh chives.

Photo credit: http://localkitchenblog.com/2014/01/23/leftover, love, celeriac, Soup/