Celeriac Soup with Truffle Oil

Name: Celeriac Soup with Truffle Oil
Yield: Serves 2 as a main or 4 as a starter
Ingredients: truffle oil (optional); 2 tbsp vegetable oil; salt and black pepper to season; 1 small onion, diced; 900 ml light vegetable stock (see Tip); crusty bread; 250 g celeriac, peeled and diced; 2 large celery sticks, diced

Preparation info

Serves
2
as a main

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

Celeriac has a wonderfully distinctive flavour, which is best left more or less on its own to be the star of the show. When it is blended at high speed it becomes silky and creamy. It’s the perfect autumnal lunch, warming and delicious with a chunk of crusty bread and a drizzle of good-quality truffle oil.

Ingredients

2 tbsp vegetable oil
1 small onion, diced
250 g cele

Lunch
Soup
Vegan

Method

Heat the vegetable oil in a large saucepan over a medium heat, add the onion and cook until soft and translucent. Add the celeriac and celery to the pan and continue to cook for a few minutes until they start to sweat. Add the stock with a few good twists of pepper. Bring to the boil, then turn down the heat and simmer gently for 20–30 minutes until the celeriac is soft.