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
Prep:20 mins
Serves 6
1 tbsp olive oilsmall bunch thyme2 bay leaves1 onion, chopped1 fat garlic clove, chopped1 celeriac (about 1kg), peeled and chopped1 potato (about 200g), chopped1l veg stock (check the label to ensure it’s vegan – we used Marigold)100ml soya cream50g blanched hazelnuts, toasted and roughly chopped1 tbsp truffle oil, plus an extra drizzle to serve
STEP 1In 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 2Stir 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 3Discard 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 4To 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.
