Celeriac, hazelnut & truffle soup

Ingredients

1 tbsp olive oil

small bunch thyme

2 bay leaves

1 onion

, chopped

1 fat garlic clove, chopped

1 celeriac

 (about 1kg), peeled and chopped

1 potato

 (about 200g), chopped

1l veg stock (check the label to ensure it’s vegan – we used Marigold)

100ml soya cream

50g blanched hazelnuts

, toasted and roughly chopped

1 tbsp truffle oil, plus an extra drizzle to serve

Method

In a substantial pan, warm the oil over a low warmth. Tie the thyme sprigs and narrows leaves together with a bit of string and add them to the dish with the onion and a squeeze of salt. Cook for around 10 mins until mellowed yet not shaded.

Mix in the garlic and cook for 1 min all the more, at that point tip in the celeriac and potato. Give everything a decent mix and season with a major squeeze of salt and white pepper. Pour in the stock, convey to the bubble, at that point stew for around 30 mins until the point when the vegetables are totally delicate.

Dispose of the herbs, at that point blend through the cream, expel from the warmth and rush until totally smooth. Blend through 1/2 tbsp truffle oil at once and taste for flavoring – the quality of the oil will shift, so it's smarter to begin with less oil and include a little at any given moment.

To serve, warm the soup until steaming, at that point scoop into dishes and best with the hazelnuts, some dark pepper and an additional sprinkle of truffle oil.