Celeriac Soup with Hazelnuts & Crispy Sage – Recipes – Anna Jones

Ingredients

• olive oil
• 1 leek, washed, trimmed and finely sliced
• 1 celeriac, washed, peeled and roughly chopped
• 4 apples (Cox’s are my choice), cored and roughly chopped
• a few sprigs of fresh thyme, leaves picked
• 1 1/2 litres vegetable stock
• 1 × 400g tin of butter beans, drained
• sea salt and freshly ground black pepper
• a handful of hazelnuts
• 100g vegan butter
• a few sprigs of fresh sage, leaves picked