Celeriac, Apple & Spinach Soup

This soup really celebrates the crops that are being harvested at this time of the year. Knobbly celeriac, earthy potatoes from the farm, crisp Irish apples and lovely iron rich spinach. Theres great comfort in a big bowl of flavourful nourishing soup.

This is sure to boost your immune system and keep winter bugs at bay.



PS. Save it for your Christmas day soup course

Ingredients: 6 servings

  • 1.5 tablespoon cooking oil
  • 1 small celeriac, peeled, diced
  • 2 potatoes, peeled, diced
  • 2 apples, peeled, diced
  • 2 onion, peeled diced
  • 2 sticks celery, diced
  • 4 cloves garlic, chopped
  • 1 – 1.2 litre vegetable stock – add more if needed
  • 50g baby spinach
  • salt and pepper
  • Serve with crumbled feta, seaweed flakes, extra virgin olive oil


Step 1: Warm a wide pot on the hob and add the oil, onions and celery. Sweat down for 5-10 minutes. Add the garlic, cook for a further minute add a good pinch of salt and pepper. Then add in the celeriac, apple, potatoes, stock and stir. Simmer on the hob for 30 minutes until all the vegetable are soft.

Step 2: Next add the baby spinach and blend the soup to your desired consistency.

To serve crumble on some feta, sprinkle seaweed flakes and finish with a drizzle of extra virgin olive oil.

Recipe Roundup – Celeriac

This knobbly ugly root vegetable is seriously underrated, and I think people sometimes struggle finding ways to use it – well look no further, here are some recipes using celeriac!

Click on the bold text to go directly to the recipes.

I hope I’ve been able to inspire you to give celeriac a go, it’s so good for you and tastes great. Enjoy x

Autumn Roast Squash Soup

Autumn squash soup with lots of roast garlic and warming spices. This is a hug in a bowl and we’ve even added a cheese toastie for extra comfort. You can easily swap the butternut squash for Kuri (pumpkin) squash to make an equally delicious bowl of soup.

Roasting the veg first is key to getting in those extra sweet and caramelised notes and we’ve made the prep part easy by just chopping everything in half and loading it on to the roasting tin. We’ve added some lovely sweet Irish carrots, cherry tomatoes from our tunnels and the best of Irish organic onions.

Nutrient dense and perfect for cosy autumn days.

Lou 🙂

Ingredients: makes 4 generous portions


  • Preheat the oven: 180ºC.
  • Step 1: Prepare the veg: Chop the squash in half and scoop out the seeds. Wash and chop the carrots in half, slice the top off the bulb of garlic, peel and half the onions. Wash the tomatoes. Put all the veg on a baking tray.
  • Step 2: Sprinkle with paprika, cumin, salt and drizzle in oil. Roast in the oven for 40 -50 minutes, test everything is cooked by piercing with a sharp knife.
  • Step 3: Put all the cooked veg into a powerful blender along with hot stock. Blend and then add to a pot with the coconut milk, gently heat through on the hob and serve.

Ribollita (Tuscan Soup)

Happy New Year! How are you? We are keeping cosy and filling up on loads of veggies with regular servings of delicious ribollita. This Tuscan soup/stew is full of flavour and is so nourishing. Highly recommend getting this into your rotation, it’s a hit with the whole family. And it is the most delicious way to use up stale bread and avoid food waste! The bread really must be stale so that it keeps the right texture and doesn’t get all gummy, so next time you find that half of your loaf has gone stale, make this. Serve with or without cheese as you like. An extra drizzle of extra virgin olive oil doesn’t go amiss either. Enjoy!

Liz x

Ingredients (serves 4)

  • 2 tbsp olive oil, plus more to serve
  • 1 onion, diced
  • 3 sticks of celery, diced
  • 3 medium carrots, diced
  • 3 cloves of garlic, chopped
  • 1 tbsp fresh rosemary, chopped
  • 6 large kale leaves, leaves torn and stalks finely chopped
  • 1 vegetable stock cube
  • 1 tin chopped tomatoes
  • 1 tin white beans, drained
  • 1 tbsp red wine vinegar
  • salt and pepper to taste
  • stale bread, torn or cut into chunks
  • grated cheese to serve, optional


  1. Sauté the onion, carrot and celery with the oil and a pinch of salt for around 5 minutes until they start to soften.
  2. Add the garlic, rosemary and kale stalks and sauté for another 2 minutes.
  3. Then add the red wine vinegar, tomatoes, stock cube, beans and around 500ml of water. Season to taste with salt and pepper.
  4. Simmer for around 10 minutes then add the kale and turn off the heat. Stir to wilt the kale into the hot soup.
  5. Serve over stale bread chunks in large bowls and top with optional grated cheese and a drizzle of extra virgin olive oil.

Celeriac Soup with Smokey Mushrooms

Our large, knobbly celeriac are finally back in season, perfect for all your winter soups and stews. If you haven’t tried celeriac before, it is a delicious and versatile vegetable which tastes like a cross between celery, parsnip and potato. As well and soups and stews, it is stunning raw in creamy salads like remoulade. You can also roast it or bake it in a gratin. We love pairing it’s sweet, herby, mild flavour with something strong flavoured like capers or these salty, smokey mushrooms. Give it a try and do share your favourite celeriac recipes in the comments, we are always looking for inspiration.

Liz x

Ingredients (serves 6)

For the soup:

  • 1 tbsp oil
  • 1 white onion, peeled & diced
  • 4 cloves of garlic, peeled & sliced
  • 3 sticks of celery, sliced
  • 1 celeriac, peeled & cubed
  • 1 stock cube or 1 tbsp bouillion powder
  • 1 tbsp dried thyme
  • salt and pepper to taste

For the smokey mushrooms:

  • 1 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp oil
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 300g chestnut mushrooms, thinly sliced


  1. Put a kettle on to boil with 1 liter of water. Then, in a large soup pot, sauté the onion, garlic, celery and celeriac with the oil and a sprinkle of salt and pepper. After 5 minutes the vegetables should be slightly softened.
  2. Add the thyme, crumble in the stock cube and pour in the freshly boiled water. Give the pot a stir then get the lid on and simmer the soup for 15 minutes or so until the celeriac is soft enough to blend.
  3. Meanwhile, mix together the maple, soy, oil, garlic, pepper and smoked paprika in a bowl. Tumble in the sliced mushrooms and mix well to coat each slice in the marinade. Scrape the mushrooms into a large frying pan and stir fry until hot and beautifully browned.
  4. Blend the soup and taste for seasoning. Add more salt or pepper as needed then serve in bowls topped with the smokey mushrooms. Enjoy.

Pumpkin, Coconut & Lentil Soup

It’s definitely soup weather now isn’t it? A few humble ingredients come together to make this stunning soup. If you are turning on your oven, it’s not a bad idea to chop up and roast as many of your vegetables as you can in different trays to use in dishes throughout the week and save on your energy bill. Pre-roasted veg can be blended into soups like this one, simmered into stews or packed into wraps or salads for lunch.

One of our favourite budget ingredients are lentils. They are always affordable and bring so many nutrients to your meals. Red lentils are especially useful for adding great texture to soups, if you’ve not tried this handy store-cupboard ingredient yet, we sell it in compostable bags. We always have a few tins of creamy coconut milk in the press too, these are so useful for soups and curries. Get your organic tinned essentials delivered to your door along with your seasonal vegetables from us. We deliver nationwide for just €4.50!

Liz x

Ingredients (serves 6-8)

  • 1/2 a large, kuri squash pumpkin (cubed and roasted until soft with a little olive oil and salt)
  • 250g split red lentils, rinsed well
  • 500ml vegetable stock
  • 3 garlic cloves, chopped
  • 2 whole red chillies (or to taste)
  • 1 heaped tsp of turmeric
  • 1 heaped tsp of ginger
  • 1 tin of coconut milk
  • salt and pepper to taste
  • a small bunch of fresh coriander


  1. Over a medium-low heat, simmer the lentils, garlic, chilli, turmeric and ginger with the vegetable stock and some black pepper for 10-15 minutes or until the lentils are soft. Keep an eye on it giving the pot the occasional stir and adding more water if needed.
  2. Then turn the heat up and add the tin of coconut milk and the roasted pumpkin. Heat through then blend with the fresh coriander.
  3. Taste and adjust the seasoning if needed and thin out to your desired texture with a splash of water or more vegetable stock. Enjoy!

Curried Parsnip, Leek and Lentil Soup

This is a real hearty seasonal soup. My organic veg box was delivered this morning (Fri) and seeing the earthy parsnips just made me smile because I only live 15km from where they were pulled from the ground! #buylocalproduce Parsnips and leeks are at their very best in autumn.

Leeks and parsnips are two of my favourite vegetables. I usually keep the flavours simple but couldn’t resist adding lentils and curry to make this soup a substantial meal.

The best part of this soup is that it only has a handful of ingredients, make it as spicy as you like and serve it with big generous chunks of organic sourdough bread.

Lou 🙂


  • 700g parsnips
  • 2 small leeks (or one large)
  • 3-4 teaspoons curry powder
  • 1 teaspoon of turmeric
  • good pinch salt and pepper
  • 1.5 litres water or stock
  • 400g tin lentils
  • 1 tablespoon oil


  1. Grab a wide pot with a lid.
  2. Scrub and dice the parsnips. Theres no need to peel them when they are organic, just wash them well.
  3. Wash the leeks, cut the root off and most of the hard green tops. (These can be used for veg stock #zerofoodwaste
  4. Slice the leeks finely.
  5. Warm the pot on the hob, low to medium heat and add a tablespoon of light oil.
  6. Tip in the sliced leeks. Add a generous pinch of salt and pepper and cook down for a few minutes.
  7. Add in the curry powder and turmeric and cook to toast and awaken the spices for a minute or two. (Add a splash of water if its catching on the bottom of the pot)
  8. Next toss in the diced parsnips and stir them through the leeks.
  9. Pour in the water and pop the lid on if you have one.
  10. Let the soup simmer on the hob for about 40 minutes, the soup is ready when the parsnips are soft when squished with the back of a wooden spoon.
  11. While it’s cooking away. Open the tin of lentils and drain and rinse them.
  12. If you like chunky soup just add in the lentils now, but if you like a smoother soup blend first and then add the lentils.
  13. Check the seasoning and serve with crusty organic sourdough if you have some.

Cauliflower Noodle Soup

This is THE soup to make when you’re feeling under the weather. It’s a plant based take on that classic chicken noodle soup which brings so much comfort. It’s brothy and light, bursting with vitamins, but at the same time hearty and satisfying. I used bay leaves, lemon and thyme to flavour the broth with lots of garlic and a little turmeric for it’s sunny colour and medicinal properties. You’ll feel like a whole new human after a bowl of this. Happy slurping!

Liz x

Ingredients (serves 6)

  • 3 tbsp olive oil
  • 1 leek, sliced
  • 4 sticks of celery, diced
  • 3 carrots, diced
  • 6 cloves of garlic, sliced
  • 3 bay leaves
  • 1 tbsp dried thyme
  • 1 tsp turmeric
  • 2 tsp salt
  • 1 tsp ground pepper
  • 100g quinoa, rinsed
  • 1/2 a head of cauliflower, diced
  • 120g noodles (I prefer quick cooking ramen or Thai rice noodles here but you can also use Italian style pasta in any shape you like. Just adjust the cooking times as explained below.)
  • 1 lemon, juiced


  1. In a large, heavy bottomed pot, sauté the leek, garlic, carrots and celery with the olive oil. After 5 minutes the vegetables should be starting to soften.
  2. Then add the bay leaves, thyme, turmeric and quinoa. Top up with a couple of litres of water, season with the salt and pepper then simmer. After 10 minutes, the vegetables should be soft and the quinoa just starting to release it’s tails.
  3. Add the cauliflower and simmer for another 5 minutes. Taste the broth for seasoning and add more salt if necessary.
  4. Then add the noodles* and give the soup a stir to ensure they’re not clumping together. If they are the quick cooking type, turn the heat off, put the lid on and let them cook and soften in the residual heat. If they are Italian style pasta noodles and need longer cooking then you should add them with the cauliflower during step 3.
  5. Brighten the soup with the lemon juice and serve in large bowls. Enjoy!

TOP TIP – *only add the noodles/pasta if you’ll be eating this soup immediately. If you are making this in advance, add the noodles when you reheat it, otherwise they’ll get too soggy. You can even cook the noodles/pasta separately and put them into bowls, then ladle the soup over each portion.


This classic Tuscan soup is just gorgeous. A hearty combination of white beans, tomatoey broth and seasonal vegetables, most notably kale. What makes this soup extra delicious for me is the combination of garlic, lemon zest, really good olive oil and fragrant rosemary and sage. This is one of those stew-like soups that is better the next day. Once you’ve done all the chopping, it’s really simple to make. Leave it brothy if you like or thicken the soup with torn chunks of stale bread or blend a portion of the beans before adding them. I prefer to leave it brothy then serve the soup over torn bread. Let us know your favourite way of eating ribollita.

Liz x

Ingredients (serves 6)

  • 6 tbsp extra virgin olive oil
  • 2 onions, peeled and diced
  • 3 sticks of celery, diced
  • 3 large carrots, diced
  • 6 cloves of garlic, peeled and diced
  • the zest of a lemon
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped sage
  • 2 stock cubes
  • 1 tin chopped tomatoes
  • 2 tins white beans, drained
  • 8 kale leaves, stems finely chopped, leaves torn
  • the juice of a lemon
  • salt and pepper to taste
  • stale bread to serve, optional


  1. In a large, heavy bottomed pot, sauté the onion with the olive oil on a medium-high heat until soft and starting to colour. This should take at least 5 minutes.
  2. Then add the diced carrot and celery and the thinly sliced kale stems, season with salt and pepper and stir for a couple of minutes.
  3. Add the chopped garlic, lemon zest and chopped herbs. Stir for another minute or two, your kitchen should smell really really good now.
  4. Crumble in the stock cubes and tip in the tin of chopped tomatoes. Fill the tin with water 4 times and pour that water into the pot.
  5. Add the drained beans then bring the soup up to a boil, turn the heat down and simmer for 15 minutes with the lid on.
  6. Then add the torn kale leaves and the lemon juice to the pot, pop the lid back on and let the leaves wilt for just 3-5 minutes. Taste and adjust the seasoning if needed. Add more water if you’d like a brothier soup, blend some of the soup if you’d like it thicker.
  7. Serve in generous bowls, as it is or with torn pieces of stale bread.

Sunshine Soup

Sometimes in November a bowl of sunshine is just what is needed! Put our stunning root veg to use with this simple soup (or use up your Halloween pumpkins instead). We stock organic red lentils (in a compostable bag🙌) which gives this soup the most beautiful texture and provides protein, iron, potassium, folate, vitamin B1 and prebiotic fibre. Turmeric and black pepper are a delicious anti-inflammatory addition, and we have tins of organic coconut milk for a rich, creamy finish to the soup.

Liz x

Ingredients (serves 6)

  • 2 tbsp oil
  • 1 diced onion
  • 4 chopped garlic cloves
  • 750g diced veg (I used carrot and swede this time but any root veg or pumpkins work well here)
  • 1 tbsp ground turmeric
  • 1 tsp ground black pepper
  • 2 tsp salt
  • 300g rinsed red lentils
  • 1500ml water (approx)
  • 1 tin coconut milk


  1. In a large pot, sauté the onion with the oil until it softens and starts to turn golden brown.
  2. Add the garlic and diced vegetables, season well with salt, pepper and turmeric.
  3. Tip in the rinsed red lentils and cover generously with water. Stir then put the lid on the pot. Bring to a boil then immediately turn the heat down and simmer until the lentils and vegetables are soft (around 15-20 minutes). You should take the lid off and stir every 5 minutes to ensure there is no sticking or burning on the bottom of the pot. You may wish to add more water if the soup is looking a bit thick.
  4. Scrape in the coconut milk then blend until smooth with a hand held stick blender. Taste and adjust the seasoning if necessary. Then enjoy!