Cerlariac & Apple Soup

Cook the chopped shallots in a few tablespoons of olive oil until soft and translucent.

Add the veg then stir in the stock. Bring the pan up to a boil then turn the heat down and simmer with the lid on, for 30 minutes or until all the veg is really soft and tender.

Take the soup off the heat and allow to cool a little before blending.

Stir in the oat cream and season to taste with salt and pepper (I like to season pretty heavily with freshly ground black pepper to balance out the apple).