Celeriac and hazelnut puree soup

As you're aware, I always strive to cater to my husband's preferences in my cooking. Celeriac is one of the vegetables he enjoys, but I could easily skip it. I frequently feel guilty for not preparing it more often.

This Celeriac and hazelnut puree soup recipe is a compromise, allowing the flavor of Celeriac to shine while enhancing it with some of my favorite ingredients, making it milder and enjoyable even for me!

In fact, when it was shared with friends and family, the feedback was:

"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"

Let's give it a try together! How many people will become celeriac fans?

Celeriac and hazelnut puree soup

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

Serve with fresh ciabatta, cress, and a splash of olive oil

Instructions

Peel and wash the celeriac and potatoes. Cut them into large chunks. Heat olive oil and sauté the vegetables. Add stock and horseradish mustard, cover, and cook for 20 minutes.

Add the apples and cook for an additional 5 minutes. Coarsely chop the hazelnuts and lightly roast them in a pan.

Blend soup with a blender for desired consistency.

When serving the soup, top it with ground pepper, a splash of olive oil, cress, and roasted hazelnuts, accompanied by ciabatta bread on the side. Don't hesitate to dunk it in!

Celeriac and roast hazelnut puree soup