Celeriac and Watercress Soup with Chive Cream

Ingredients

For the soup:

• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 large celeriac, peeled and cut into cubes
• A pinch of nutmeg
• 80g watercress. chopped
• 1 litre vegan vegetable stock
• Salt and black pepper to taste

For the chive cream:

• 4 tbsp vegan cream
• 4 chives, snipped with scissors

Method

1. Heat a large saucepan on a medium heat. Add the oil and heat for 30 seconds. Add the onion and cook for 4-5 minutes, until soft and translucent. Add the garlic and cook for 1 minute.
2. Add the stock and bring to the boil. Add the celeriac and nutmeg. Cover with a lid and reduce the heat to medium-low. Simmer for 20-25 minutes until the celeriac is soft.
3. Add the watercress and cook for 5 minutes until wilted.
4. Remove from the heat to cool slightly.
5. Using a hand blender, blend the soup until it has a smooth consistency. Season to taste.
6. In a small bowl, mix the chive cream ingredients. Season with a little salt.
7. Transfer to warm soup bowls and serve with a swirl of chive cream.