In association with
Celeriac, hazelnut & truffle soup in a bowl

Celeriac, hazelnut & truffle soup

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 6

Rustle up this healthy vegan celeriac and hazelnut soup as a starter on Christmas Day. Truffle oil adds a bit of luxury, or leave it out for a simple supper on a winter's night

Nutrition and extra info

  • Healthy
  • Vegan

Nutrition: Per serving

  • kcal237
  • fat15g
  • saturates2g
  • carbs14g
  • sugars5g
  • fibre11g
  • protein5g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 bay leaves
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fat garlic clove, chopped
  • 1 celeriac (about 1kg), peeled and chopped
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 potato (about 200g), chopped
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1l veg stock (check the label to ensure it’s vegan – we used Marigold)
  • 100ml soya cream
  • 50g blanched hazelnuts, toasted and roughly chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 1 tbsp truffle oil, plus an extra drizzle to serve

Method

  1. In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.

  2. Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.

  3. Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.

  4. To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.