Celeriac and hazelnut puree soup

"What you can do with food truly astounds me ... I'm going to give your celeriac soup a grand 9 for taste, structure and spot on temperature ...well done x"

Feedback for Celeriac and roast hazelnut puree soup

As you know, I always try to accommodate my husband's taste in my cooking. Celeriac is one of the veggies which he likes, but i could do without. Often, I feel guilty for not making it often.

This version of Celeriac soup is one of our compomises, where you can taste the Celeriac, but its not too strong, so even I liked it!

Ingredients

Serves 4

2 tbsp olive oil

1 celeriac

1 medium potato (around 200g)

1 small organic apple, washed and cored

600 ml vegan stock

1 tbsp of horseradish mustard.

4 tbsp roasted hazelnut crushed and warmed

Salt and pepper to taste

Fresh Chiabata, cress and a dash of olive oil to serve

Instructions

Peel and was Celeriac and potatoes. Cut them up for large chunks.

Heat olive oil and sautée vegetables in. Add stock, horseradish mustard,cover and cook for 20 minutes.

Add apples, cook for another 5 minutes.

Roughly halve hazelnut and roast it slightly in a pan.

Blend soup with a blender for desired consistency.

To serve soup, layer with ground pepper, dash of olive oil, cress and roasted hazelnut on top, and chibata bread on the side. Feel free to dunk it in!

Celeriac and roast hazelnut puree soup