This simple-to-make soup is mellow and fragrant. Celeriac is roasted before being blended with rosemary-infused stock and vegan cream, then topped with toasted hazelnuts, parsley and a little extra vegan cream. The result? A creamy, nutty soup, with perfectly balanced sweetness. Suitable for freezing.

Method:

• Add the hazelnuts to a dry pan and toast over a medium heat for 3–4 minutes until fragrant and light golden. Set aside.
• Preheat the oven to 180°C/350°F/gas mark 4.
• Arrange the chopped celeriac, onion and carrot in a roasting tray. Drizzle with sunflower oil, then roast in the oven for 40–45 minutes until tender. If the edges of the vegetables are becoming browned, place a sheet of kitchen foil loosely over the top to avoid further browning, which can cause bitterness in the soup.
• Meanwhile, heat the vegetable stock over a medium heat in a pan with the sprig of rosemary. Simmer for 5–6 minutes, then remove and discard the rosemary.
• Spoon the roasted celeriac, onion and carrot into the infused vegetable stock, along with the vegan double cream, then use a hand blender to blitz until silky smooth. Alternatively, add the stock, vegetables and cream to a high-powered jug blender and blitz until smooth. Season to taste with salt and pepper.
• Ladle the soup into warmed bowls. Sprinkle over the toasted hazelnuts, about ½ tablespoon in each bowl. Drizzle over a little extra vegan cream, then scatter with a few leaves of flat-leaf parsley. Serve hot.
• Easy tip: The soup can be made up to 3 days in advance and kept refrigerated, or frozen for up to a month in advance. If frozen, defrost and reheat thoroughly before topping with freshly toasted hazelnuts.

Recipe adapted from: Easy Vegan Christmas (Quadrille)