Celeriac and apple soup with cheese croutons

Makes approx 3 servings

Peel and dice one celeriac and 2 medium sized potatoes. Fry in a little oil with one chopped onion and a couple of cloves of minced garlic. After 5 minutes or so add a peeled, cored and diced brampley apple and a couple of sprigs of thyme.

Add 1.2 litres of veg stock and season with salt and pepper.
Leave to simmer for 15-20 minutes until the potato and celeriac are soft.

Blend the soup (adding a little water or milk if it looks too thick). Warm the soup through again once blended.

Whilst the soup is warming, top mini ciabatta rolls with small chunks of cheddar and stilton. Put them under the grill to brown and then seve with the soup.