Celeriac, hazelnut and truffle soup

• olive oil↗1 tbsp tbsp
• thyme↗small bunch

  small bunch

• bay leaf↗2
• onion↗1

  chopped

• large garlic clove↗1

  chopped

• celeriac1

  (about 1 kg), peeled and diced

• potato↗1

  (about 200 g), diced

• vegetable broth↗1l l

  (check label to ensure it's vegan – we used Marigold)

• soy cream↗100ml ml
• blanched hazelnuts50g g

  toasted and coarsely chopped

• truffle oil↗1 tbsp tbsp

  plus an extra drop for serving

Step-by-step instructions

1. 1

   In a large pot heat the oil over low heat. Tie the thyme sprigs and bay leaves together with a string and add them to the pot along with the onion and a pinch of salt. Cook for about 10 minutes until softened but not browned.

2. 2

   Add the garlic and cook another minute, then add the celeriac and potato. Stir well and season with a generous pinch of salt and white pepper. Pour in the broth, bring to a boil, then simmer for about 30 minutes until the vegetables are completely tender.

3. 3

   Remove the herbs, then add the cream, take off the heat and blend until fully smooth. Add ½ tablespoon of truffle oil at a time, stirring constantly, and taste – the oil intensity can vary, so start with a smaller amount and gradually increase.

4. 4

   For serving, reheat the soup to a boil, then ladle it into bowls and sprinkle with hazelnuts, a little black pepper, and an extra drop of truffle oil.