Celeriac, Roasted Hazelnut and Truffle Soup

Celeriac, Roasted Hazelnut and Truffle Soup

4.4 63 ratings
Prep. 15 min
Total 40 min
6 portions

Ingredients

  • celeriac peeled, cut in pieces (3 cm)
    600 g
  • onions quartered
    200 g
  • olive oil
    30 g
  • garlic cloves
    3
  • fresh thyme leaves only
    3 sprigs
  • potatoes peeled, cut in pieces (3 cm)
    150 g
  • water depending on desired consistency
    700 - 800 g
  • vegetable stock cube (for 0.5 l) crumbled
    1
    1 heaped tsp vegetable stock paste, homemade
  • fine sea salt plus extra to taste
    ½ tsp
  • ground black pepper plus extra to taste
    2 pinches
  • blanched hazelnuts
    150 g
  • soy cream
    100 g
  • truffle oil
    3 Tbsp

Difficulty

easy


Nutrition per 1 portion

Sodium 531 mg
Protein 7 g
Calories 1514 kJ / 366 kcal
Fat 31 g
Saturated Fat 3 g
Carbohydrates 12 g

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