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Celeriac and Hazlenut Soup

Celeriac and Hazelnut Soup

A warming bowl full of creamy celery and nutty nuttiness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 100g shelled hazelnuts
  • 2 tbsp olive oil
  • 1 onion
  • 1 nobbly celeriac peeled and cut into cubes
  • 2 potatoes chopped (peel if you want but I don't bother)
  • 1 litre vegan vegetable stock
  • 1 big pinch salt and pepper
  • 1 tbsp dried thyme

Method
 

  1. Toast the hazelnuts in a dry frying pan over a moderate heat - shuffle them around so they colour all the way around
  2. Transfer the toasted nuts onto a plate, let them cool and then roughly chop them
  3. Add the olive oil to a saucepan and fry the onion gently for 5-10 minutes - don't let it colour
  4. Add the chopped celeriac, potatoes and salt and pepper to the pan and cook for 2 minutes
  5. Add the stock and thyme and bring to the boil. Lower the heat and simmer for 15 minutes or until the celeriac and potatoes are tender
  6. Add 2/3 of the hazelnuts and then puree the soup
  7. Serve with the remaining chopped hazelnuts scattered on top of each bowl of yummy soup

Notes

This might sound a weird soup but it's delicious, nutritious, warming, comforting and filling. Just what you need on a cold afternoon. If you fancy a chunk of bread with it, try spreading your bread with olive oil rather than dairy butter. I'm hooked on a smear of olive oil drizzled over my soup-bread! 
 
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