Trained at Le Cordon Bleu (London), Safiyah-Mariyah is a Private Chef and Founder of plant-based foods businesses SMCO and SMCO Bakery. Head to her Instagram to see the delicious takeaway meals she serves, along with other creations, which are all loved by Londoners.
Prep time 10 mins
Cooking time 30 mins
What You Will Need
1 small celeriac (approx. 500g)
1 litre almond milk
3-4 sprigs of fresh thyme
2 garlic cloves
2 tsp sea salt
½ tsp black pepper
2 slices of bread
1 garlic clove
1 tbsp olive oil
Salt and pepper
Drizzle of olive oil
Peel celeriac using a sharp knife or vegetable peeler. Rinse celeriac to remove any excess dirt. Cut into 1 inch cubes. Transfer to a large saucepan.
Peel and thinly slice garlic cloves. Add to the saucepan along with all the remaining ingredients.
Bring to a simmer on a medium heat. Do not cook on a high heat as the liquid will reduce. Cook for 30 mins or until the celeriac is soft.
Remove thyme stalks. Transfer everything to a heatproof blender. Blend until smooth. Taste and add more salt or pepper if needed.
Croutons: While the celeriac cooks, make your croutons. Preheat the oven to 220C.
Cut bread into rough 2cm cubes. Peel and grate garlic clove. Add bread cubes, grated garlic, olive oil, salt and pepper to a mixing bowl. Toss everything together until the bread cubes are evenly coated. Transfer to a baking tray and bake for 5-10 mins, until golden brown.
Top the soup with croutons, toasted hazelnuts and drizzle of olive oil. Serve immediately.
- If your celeriac is slightly under or over 500g, that’s fine! The ratio for this soup is 1:2 (celeriac to milk) so you can adjust accordingly.
- Almond milk works best in this soup as it has a neutral flavour. I’ve tried coconut milk (carton, not full fat canned), which is also lovely.
- Thyme and garlic aren’t the only aromatics you can use in this soup. If you’d like, add some chilli or a lovely infused oil for your croutons! I’ve used the oil from garlic confit before and it is delicious. It also fills your kitchen with an amazing aroma. This is a great recipe to experiment and test with different aromatics and herbs.
- If you can’t find toasted hazelnuts, then just toast them yourself! Bake at 180C for 5 mins. Set aside to cool. Roughly chop and sprinkle them on top of your soup along with the croutons.