13 Mar Celeriac & Fennel Soup with Thyme & Toasted Walnuts
1 large celeriac bulb, washed and chopped
1 fennel bulb, washed and chopped
1 small onion, peeled and chopped
1 garlic clove, peeled and crushed
1tbsp olive oil
Sea salt & pepper
1tbsp fresh thyme, finely chopped
1 organic vegetable stock cube
A handful of walnuts, roughly chopped
4 tbsp fresh cream
Saute the onion and garlic on some olive oil in a large pot. Add the vegetables, water and stock cube.
Bring to the boil and simmer for 15 minutes until the vegetables are soft.
Add fresh thyme and season with salt and pepper.
Blitz with a hand blender until smooth.
Place the walnuts on a dry pan and toast for 2-3 minutes until aromatic.
Serve with a swirl of fresh cream and some toasted walnuts.