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Celeriac, hazelnut & truffle soup

Celeriac, hazelnut & truffle soup in a bowl

Celeriac, hazelnut & truffle soup

Name: Celeriac, hazelnut & truffle soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 tbsp olive oil; small bunch thyme; 2 bay leaves; 1 onion chopped; 1 fat garlic clove chopped; 1 celeriac (about 1kg), peeled and chopped; 1 potato (about 200g), chopped; 1l veg stock (check the label to ensure it’s vegan – we used Marigold); 100ml soya cream; 50g blanched hazelnuts toasted and roughly chopped; 1 tbsp truffle oil plus an extra drizzle to serve

Sophie Godwin – Cookery writer

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Serves 6

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.3 out of 5.37 ratingsRate

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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

Healthy

Vegan

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Vegan mince pies

A star rating of 3.7 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
small bunch thyme
2 bay leaves
1 onion

chopped
1 fat garlic clove

chopped
1 celeriac

(about 1kg), peeled and chopped
1 potato

(about 200g), chopped
1l veg stock

(check the label to ensure it’s vegan – we used Marigold)
100ml soya cream
50g blanched hazelnuts

toasted and roughly chopped
1 tbsp truffle oil

plus an extra drizzle to serve

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Nutrition: Per serving

kcal237
fat15g
saturates2g

low
carbs14g
sugars5g
fibre11g
protein5g
salt0.6g

low

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

FREEZE FOR LATER

Can be chilled in the fridge for 1-2 days before reheating, or kept frozen to the end of step 3. That way, you can pre-prepare it, then defrost and quickly reheat on a busy day.

Recipe from Good Food Vegetarian Christmas, November 2017

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A star rating of 4.3 out of 5.37 ratings

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