Celeriac, Roasted Hazelnut and Truffle Soup

Name: Celeriac, Roasted Hazelnut and Truffle Soup
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 600 g celeriac; 200 g onions; 30 g olive oil; 3 garlic cloves; 3 sprigs fresh thyme; 150 g potatoes; 700 - 800 g water; 1 vegetable stock cube (for 0.5 l); ½ tsp fine sea salt; 2 pinches ground black pepper; 150 g blanched hazelnuts; 100 g soy cream; 3 Tbsp truffle oil

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Dificuldade fácil

Tempo de preparação 15min

Tempo total 40min

Porções 6 portions

Ingredientes

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

Nutrição: por 1 portion
Energia: 1514 kJ / 366 kcal
Proteína: 7 g
Hidratos de carbono: 12 g
Gordura: 31 g
Gordura saturada: 3 g
Sódio: 531 mg