Celeriac Soup with Toasted Hazelnuts, Brussels & Smoked Bacon ~ Sarah Bouchard Nutrition

Ingredients

• 2 large celery roots, about 1lb
• 1 large yellow onion, diced
• 3-4 cloves garlic
• 1 ltr vegetable stock
• 1 can full fat coconut milk,
• 1 shallot, diced
• 2 tbsp coconut flour (or gluten-free flour of your choice)
• sea salt and freshly ground pepper, to taste
• 1/2 tbsp garlic powder (not garlic salt)
• 1/4 cup extra virgin olive oil
• 1/2 cup hazelnuts,
• 1/2 lb bacon
• 1 lb brussel sprouts, thinly sliced
• drizzle of truffle oil *optional
• smoked sea salt *optional