Celeriac Soup

Prep Time: 5 minutes Cook Time: 30 minutes Serves: 4-6

Nutrition Information:

• Calories: 275
• Fat: 20g
• Protein: 16g
• Carbs: 6g

Ingredients:

• 1 tbsp olive oil
• 1 onion, peeled and roughly chopped
• 100g chopped hazelnuts
• Tbs thyme dried
• 1 celeriac, peeled and roughly chopped
• 1 large potato, peeled and roughly chopped
• 600ml veg stock
• 6 stalks fresh thyme
• 1 small tin coconut milk

Method:

1. Heat the olive oil in a large saucepan. Add the onion, thyme and hazelnuts and cook for 3-4 minutes.
2. Add the celeriac and potato, then cover and cook over a gentle heat for 6-8 minutes, stirring regularly.
3. Add the stock and thyme leaves, bring to the boil and reduce to a simmer. Cook for 8-10 minutes until the celeriac and potato are very well cooked through.
4. Add the coconut milk, then blitz to a smooth and velvety puree.
5. Return to the pan and heat through until piping hot, then serve with a scattering of roughly chopped hazelnuts