Ingredients:
Serves 4-5
For the soup:
1 Celeriac, about 800g, chopped roughly into 2cm cubes
400g potato, chopped into 2cm cubes
1 Large onion, sliced
2 Sticks of celery, finely chopped
A 3cm piece of ginger root, grated
2 cloves of garlic, chopped
1 Large cooking apple, about 300g, peeled, de-cored and chopped into 2cm chunks
700ml Vegetable stock
4 tblsp Olive oil
1.5 tsp Salt
0.5 tsp Black Pepper
For The Hazelnut Topping:
50g Whole blanched hazelnuts
1 tsp Cumin Powder
3 tblsp Honey
Sprigs of Dill
Method:
For the soup:
- Take a heavy bottom sauce pan and add the olive oil, warming on a low heat.
- Add the Celeriac, onion, potato, celery, ginger and garlic.
- Stir to coat all the veg in the olive oil and put the lid on, carry on cooking on a low heat stirring regularly to make sure its not catching on the bottom of the pan or browning at all.
- When the veg is just about cooked (about 10 minutes) add the hot vegetable stock and replace the lid, simmer for a further 10-15 minutes.
- Making sure all the veg is fully cooked add the apples, salt and pepper, replace the lid and cook for a further 5 minutes.
- Transfer to a food blender to puree until smooth, adding a little more stock if needed to find the right consistency.
- For the Hazelnut topping:
- In a frying pan gently toast the almonds until browned, add the cumin and toast for a further minute, constantly moving the contents of the pan so it doesn’t burn.
- Put the nuts in a pestle and mortar and roughly crush, but not too fine.
- Add the honey and a tablespoon of olive oil and mix.
- Drizzle the hazelnut and honey mix over the soup and garnish with sprigs of dill.
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