Celeriac and potato cream soup with thyme, smoked tofu and Parmesan

Ingredients

For 1 serving

• Celeriac300 g
• Potatoes100 g
• Smoked tofu150 g
• Parmigiano Reggiano15 g
• Thymeto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, soy, celery

In season: October – March

Method

1. Peel the celeriac with a knife, cutting away the thick skin, and cut it into roughly 2 cm cubes; peel the potatoes and cut them the same way.
2. Put the celeriac and potatoes in a pot with half the thyme leaves, just cover with hot water, salt and cook covered over medium heat for 20–25 minutes, until very tender.
3. Meanwhile cut the smoked tofu into 1 cm cubes. Heat the oil in a non-stick pan over medium-high heat and fry it for 6–8 minutes, turning often, until golden and crisp.
4. Blend the vegetables with a stick blender, adding the grated Parmesan, until smooth; if it's too thick loosen it with a little hot water and adjust salt and pepper.
5. Serve the soup topped with the crispy smoked tofu, the remaining thyme and a grind of pepper.