Celeriac soup with garnish

Ingredients for 4 servings:

• 500 g celeriac
• 2 apples
• 1 pear(s)
• 20 g margarine
• 1 ¼ liters vegetable broth
• 20 g hazelnuts, chopped
• n. B. Truffle oil
• Sea salt
• ½ tsp pepper, mixed, ground
• 2 onions
• 3 slices of bread (country bread)
• 100 g tofu, fried
• 2 tbsp olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Peel and dice the celery, apples, and pear. Melt the margarine in a saucepan and fry the celery, apples, and pear over high heat for 5 minutes. Lightly season with salt and pepper. Add the vegetable stock and hazelnuts, bring to a boil, stir, and simmer gently for 30 minutes. Peel the onion and dice it like the tofu. Dice the bread slices as well. Add olive oil to a pan and fry everything together until crisp. Purée the soup, season to taste, and serve. Pour the garnish over the soup and drizzle with truffle oil. You can also find the recipe on my website: https://vegan-cooking-with-thalija.de/archive/1320