Vegan mince pies
Bake vegan mince pies for a Christmas party, with a cherry and hazelnut filling that everyone will love. We have a great tip for making flaky pastry as well
Celeriac, hazelnut & truffle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp olive oil
- small bunch thyme
- 2 bay leaves
- 1 onionchopped
- 1 fat garlic clovechopped
- 1 celeriac(about 1kg), peeled and chopped
- 1 potato(about 200g), chopped
- 1l veg stock(check the label to ensure it’s vegan – we used Marigold)
- 100ml soya cream
- 50g blanched hazelnutstoasted and roughly chopped
- 1 tbsp truffle oilplus an extra drizzle to serve
Nutrition: Per serving
- kcal237
- fat15g
- saturates2glow
- carbs14g
- sugars5g
- fibre11g
- protein5g
- salt0.6glow
Method
step 1
In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.
step 2
Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.
step 3
Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.
step 4
To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.
