Winter Waldorf Soup
Clock Image
Prep: 15 mins
Cook: 30-35 mins
We've combined the flavours from the classic Waldorf salad and turned them into a rich, earthy soup that's ideal for mid-winter eating.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 1 onion
  • 1 large potato
  • A head of celery
  • 1 bay leaf
  • 1 apple
  • 1 vegetable stock cube
  • A 35g sachet of walnut halves
From your kitchen
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 800ml boiling water
You'll need
  • Medium pan with a lid
  • Heatproof measuring jug
  • Frying pan
  • Blender or hand-held blender
Step by step this way
  • 1.

    Peel and finely chop the onion. Warm a pan over a low heat for 1 min. Add 1 tbsp oil and the onion. Season. Fry for 8 mins, stirring now and then.

  • 2.

    Peel and finely chop the potato. Separate the celery sticks and trim the rough top and bottoms off them. Finely slice the sticks.

  • 3.

    Add the potato and celery to the pan with a bay leaf. Season. Fry for 5 mins, stirring now and then.

  • 4.

    Peel and quarter the apple. Slice out the apple cores. Roughly chop. Crumble the stock cube into a jug, add 800ml boiling water and stir. Add the apple and stock to the pan. Cover and bring to the boil. Simmer for 15-20 mins till the veg are very soft.

  • 5.

    Tip the walnuts into a dry frying pan. Toast over a medium heat, shaking the pan, for 2-3 mins. Tip onto a board. Leave to cool, then roughly chop.

  • 6.

    Remove the bay leaf. Ladle the soup into a blender and blitz until smooth, or use a hand-held blender in the pan. Taste and season. Serve topped with the walnuts.

This recipe is from
See this week's box