Recipe courtesy of Nosh Detox.

Vegan Celeriac Truffle Soup

Vegan Celeriac Truffle Soup

Ingredients 

2 tbsp olive oil

small bunch thyme

2 bay leaves

2 small onions, chopped

1 fat garlic clove, chopped

1 celeriac, peeled and chopped

1 large potato, chopped

1l veg stock (check the label to ensure its vegan)

100ml soya cream

50g blanched hazelnuts, toasted and roughly chopped

1 tbsp truffle oil, plus an extra drizzle to serve

METHOD:

  1. In a large saucepan, heat the oil over a low heat.
  2. 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.
  3. Cook for about 10 mins until softened.
  4. 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.
  5. Pour in the stock, bring to the boil, then simmer for around 20 mins or until the vegetables are soft.
  6. Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth.
  7. Season and add truffle oil for decoration and enjoy. 

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