Serves 4
Ingredients:
- 1/2 large celeriac peeled and cut into cubes
- 1 large carrot peeled and chopped into large chunks
- 1 onion quartered
- 1 garlic clove
- Handful of parsley
- 200ml coconut milk
- 700-800ml bone broth or veg bouillon (may need to add more liquid)
- 1 rosemary sprig
- olive oil
2 tablespoons
- blanched, toasted and chopped hazelnuts
Method:
- Heat the oven to 160 degrees
- Oil a baking tray and place the celeriac, carrot, garlic and onion onto the tray
- Drizzle with olive oil and bake for 45 minutes until soft
- Meanwhile add the broth or bouillon to a large pan with the sprig of rosemary
- Boil for 10 mins
- Whilst waiting for the veggies, toast the hazelnuts on a pan, cool and chop into halves
- When the vegetables are finished, transfer to a blender with the broth (removing the rosemary sprig) and the coconut milk. Add a small handful of parsley. Blend until smooth. Add more water if it is too thick
- Heat through then serve and add a swirl of coconut milk, a few hazelnuts and a few parsley leaves
