Heat a saucepan over medium-high heat with 2 tbsp olive oil. Peel and dice onion, potatoes, celeriac and apple. Add to pan as you go. Cook for 5 minutes until vegetables are just softened.
2. Simmer the soup
Stir 1/2 tsp dried thyme and 1 crumbled stock cube into the vegetables. Pour in 1L water. Cover and simmer for 20 minutes until vegetables are tender.
3. Make the caper topping
Heat a frypan over medium-high heat with 1 tbsp olive oil. Add drained capers, pine nuts and 1/2 lemon zest and cook for 3-4 minutes until slightly crispy. Remove and set aside.
4. Cook the sprouts
Trim and quarter sprouts. Add to frypan along with 1 tbsp olive oil and 1 tbsp water. Cover and cook for 3-4 minutes until tender. Roughly chop jerky and stir through. Season with salt and pepper.
5. Blend the soup
Blend the soup using a stick mixer or blender until smooth. Squeeze in 1/2 lemon juice. Season to taste with salt and pepper.
6. Finish and plate
Divide soup among bowls and top with caper topping. Finish with extra olive oil and cracked black pepper. Serve with side of brussels sprouts.
Stretch the dish out and serve with a side of crusty bread.
Brown onion, 1
Red apple, 1
Capers, 1 jar (100g)
Pine nuts, 1 packet (40g)
Brussels sprouts, 300g
Vegan jerky, 1 packet
From your pantry
Oil (for cooking + olive), salt, pepper, dried thyme, stock cube (1)