How to Make: Vegan Celeriac & Truffle Soup

With each new year, countless New Year’s Resolutions are made. According to a recent YouGov survey, some of the most popular resolutions made by adults in New York include eating healthier, exercising more, saving money, and focusing on self care. Moreover, with additional push from initiatives such as Dry January and Veganuary, January has become a month synonymous with health.

Set up by qualified health coach, Nutritionist and food technician Geeta Sidhu-Robb, Nosh Detox is the UK’s first home detox and weight-loss delivery service – producing freshly made, non-pasteurised juice diets, detox and nutritional plans, all delivered across Europe. Nosh Detox’s food and juice programmes address a number of health and well-being issues, from problem skin to weight issues; digestive problems to coping with stress and building the body’s natural defences to fight infection. Celebrity clients include Gwyneth Paltrow and Madonna.

Moreover, Nosh Detox also create healthy recipes to be made and enjoyed at home. This celeriac and truffle soup, for instance, is extremely healthy, vegan and favours celeriac – an often grossly under-appreciated vegetable.

Ingredients

You will need a piece of string and a blender

Olive oil, 2tbsp

Thyme, a small bunch

Bay leaves, 2

Onions, 2 small, chopped

Garlic, 1 fat clove, chopped

Celeriac, 1, peeled and chopped

Potato, 1 large, chopped

Vegetable stock (check the label to ensure its vegan), 1 litre

Soya cream, 100ml

Blanched hazelnuts, 50g, toasted and roughly chopped

Truffle oil, 1tbsp (plus an extra drizzle to serve)

Salt and white pepper, to taste

Fresh chives, chopped (optional garnish)

Method

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.

Season, add truffle oil for decoration and enjoy.

Further information on Nosh Detox can be found here.

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Vegan Celeriac & Truffle Soup

This celeriac and truffle soup, for instance, is extremely healthy, vegan and favours celeriac – an often grossly under-appreciated vegetable.

Course Soup

Cuisine Global

Keyword Soup

Author Jon Hatchman

Ingredients

• You will need a piece of string and a blender
• 2 tbsp Olive oil
• Thyme a small bunch
• 2 Bay leaves
• 2 Onions small, chopped
• 1 clove Garlic chopped
• 1 Celeriac peeled and chopped
• 1 Potato large, chopped
• 1 l Vegetable stock  check the label to ensure its vegan
• 100 ml Soya cream
• 50 g Blanched hazelnuts toasted and roughly chopped
• 1 tbsp Truffle oil plus an extra drizzle to serve
• Salt and white pepper to taste
• Fresh chives chopped (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.
• Season, add truffle oil for decoration and enjoy.