Roasted Celeriac Soup
This comforting roasted celeriac soup is topped with roasted hazelnuts for a satisfying crunch. Perfect for warming up on a cold winter day, this creamy root vegetable dish is naturally vegan and gluten-free.
Instructions
- 1
Preheat the oven to 200°C. Toss the celeriac (600 g), shallots (5) and garlic cloves (4) into a large roasting tin and pour in the olive oil (2 tbsp). Roast for 45 minutes until golden and softened.
- 2
Tip the hazelnuts (40 g) into a separate tin and roast for 5 minutes until golden, then set aside to cool.
- 3
Heat the vegetable stock (1.5 litre) in a large pan. Squeeze the roasted garlic out of its skins and add to the stock with the celeriac and shallots. Bring to a boil and simmer for 12 minutes.
- 4
Allow the soup to cool slightly before blending until smooth. Stir in the lemon juice (0.5) and season to taste.
- 5
Coarsely chop the hazelnuts. Serve the soup with a sprinkling of the nuts, parsley (1 handful), and a drizzle of truffle (1).
Nutrition Facts
Per portion