1lVegetable stockcheck the label to ensure its vegan
100mlSoya cream
50gBlanched hazelnutstoasted and roughly chopped
1tbspTruffle oilplus an extra drizzle to serve
Salt and white pepperto taste
Fresh chiveschopped (optional garnish)
Instructions
In a large saucepan, heat the oil over a low heat.
Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt.
Cook for about 10 minutes until softened.
Stir in the garlic and cook for 1 minute more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper.
Pour in the stock, bring to the boil, then simmer for around 20 minutes, or until the vegetables are soft.
Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth.