
Devices & Accessories
Celeriac, Roasted Hazelnut and Truffle Soup
Prep. 15 min
Total 40 min
6 portions
Ingredients
-
celeriac peeled, cut in pieces (3 cm)600 g
-
onions quartered200 g
-
olive oil30 g
-
garlic cloves3
-
fresh thyme leaves only3 sprigs
-
potatoes peeled, cut in pieces (3 cm)150 g
-
water depending on desired consistency700 - 800 g
-
vegetable stock cube (for 0.5 l) crumbled1
-
fine sea salt plus extra to taste½ tsp
-
ground black pepper plus extra to taste2 pinches
-
blanched hazelnuts150 g
-
soy cream100 g
-
truffle oil3 Tbsp
Nutrition per 1 portion
Calories
366 kcal /
1514 kJ
Protein
7 g
Fat
31 g
Carbohydrates
12 g
Saturated Fat
3 g
Sodium
531 mg
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63 Recipes
UK and Ireland
UK and Ireland