Celeriac & Almond Soup with Goat’s Cheese Toasts. Nothing says autumn like this delicious creamy soup.
Serves 4
2 tbsp olive oil, plus extra to serve
1⁄3 cup sage leaves
1 leek, white part only, sliced
3 garlic cloves, thinly sliced
1 small thyme sprig
800g celeriac, peeled and chopped
1⁄4 cup blanched almonds (plus 1⁄4 cup extra, toasted and chopped, to serve)
4 cups (1L) fresh almond milk
4 slices baguette, toasted
1⁄3 cup goat’s curd
Heat the olive oil in a large saucepan over high heat. Add the sage leaves and fry until crispy, then remove from the pan, drain on paper towel and set aside for later. Reduce the heat to medium and add the leek, garlic and thyme to the pan and cook for 6-8 minutes, or until soft. Add the celeriac, blanched almonds and almond milk, and season to taste with sea salt and black pepper.
Bring to a simmer and allow to cook for 18-20 minutes, or until the celeriac is tender.
Remove the thyme sprig from the mixture and discard. Then use a hand stick blender to blend until smooth.
Spread the toasts with the goat’s curd and top with crispy sage. Divide the soup between bowls and top with the extra almonds and the crispy sage. Serve soup with the toasts.
Smart Tip
We used a fresh, unsweetened almond milk to enhance the creaminess of the soup. You could swap for a different milk, such as cow’s milk, if you prefer.
