Velvety veggie celeriac and apple soup
- 1 tbsp olive oil
- 25g butter
- 1 onion, chopped
- 1 leek, trimmed and sliced
- 500g celeriac, peeled and diced
- 1 tsp thyme leaves
- 750ml hot vegetable stock
- 2 apples, peeled and cored
- 25g shelled hazelnuts, halved
- 8 sage leaves
Heat the oil and half of the butter in a pan. Add the onion and leek, cover and sweat for 5 minutes or until softened. Add the celeriac and thyme leaves, and cook for a further 5 minutes.
Add the stock and bring to the boil. Simmer for around 35 minutes or until the celeriac is tender. Slice and add the apple. Cook for 3 minutes more, allow to cool slightly and blend until smooth.
Melt the remaining butter in a pan. Add the hazelnuts and sage, then cook for 1-2 minutes. Sprinkle on the soup and serve.