Celeriac hazelnut truffle soup

Ingredients

• 1 tbsp olive oil
• small bunch thyme
• 2 bay leaves
• 1 onion, chopped
• 1 fat garlic clove, chopped
• 1 celeriac (about 1kg), peeled and chopped
• 1 potato (about 200g), chopped
• 1l veg stock (check the label to ensure it’s vegan – we used Marigold)
• 100ml soya cream
• 50g blanched hazelnuts, toasted and roughly chopped
• 1 tbsp truffle oil, plus an extra drizzle to serve

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