Celeriac & Truffle Soup
Indulge in this rich, creamy Celeriac & Truffle Soup, a luxurious and wholesome dish. Packed with fiber-rich celeriac to support gut health and topped with hazelnuts for healthy fats, this elegant soup is both comforting and nutritious.
Avg. Recipe Cost (US)
$21.00
Avg. Recipe Cost (UK)
£7.50
Nutritional Information (approx)
- Calories: 455 kcal
- Protein: 20 g
- Fats: 15 g
- Carbs: 60 g
- Fibre: 8 g
Tags
Dairy Free Gluten Free Vegetarian Vegan Soup Lunch Dinner
Ingredients
- olive oil - 1 tsp.
- thyme - bunch
- bay leaves - 2
- onion - 1 (chopped)
- garlic cloves - 2 (chopped)
- celeriac - 1 (2.2 lbs./1kg) (peeled and chopped)
- potato - 1 (7 oz./200g) (chopped)
- vegetable stock - 1L
- soya cream - 3.3 oz. (100ml)
- hazelnuts - ⅓ cup (50g) (roughly chopped)
- truffle oil - 2 tbsp.
Preparation Instructions
- 1. In a large saucepan, heat the oil over 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.
- 2. Cook the onion for about 10 minutes until softened.
- 3. Add in the garlic and cook for another minute, then add the celeriac and potato. Stir well and season to taste with salt and white pepper.
- 4. Next, pour in the stock, bring to the boil, lower the heat and then simmer for around 30 minutes until the vegetables are soft.
- 5. Remove the herbs, then stir in the cream. Remove from the heat and blitz with a hand blender until smooth. Stir through ½ tablespoon of 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.
- 6. Reheat the soup until hot if necessary. Serve in bowls topped with the hazelnuts, freshly ground black pepper and an extra drizzle of truffle oil.