Hello again! I hope you had a restful and joyful Christmas break and are still enjoying the holiday spirit. Party season continues, and if you’re hosting over the next few weeks and need an impressive yet simple starter or a light lunch, this Celeriac & Hazelnut Soup is a perfect choice.
Celeriac is one of those wonderful root vegetables that becomes luxuriously smooth when puréed. It pairs beautifully with many festive flavours — leftover chestnut purée, apple or pear, fresh herbs or watercress, and mustard, to name a few. In this version I used sweet hazelnut milk and a scattering of chopped hazelnuts for crunch, which worked wonderfully to lift the soup.
When serving this as a starter I sometimes use teacups — they look pretty and give just the right portion to open a meal without filling everyone up. It also makes a hearty, warming lunch served with crusty bread after a bracing winter walk.
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🍽 If you liked that…
…you might also enjoy these vegan soups from The Veg Space:
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Broccoli and Cauliflower Soup -
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Vegan Mushroom Soup -
Jerusalem Artichoke Soup
📖 Recipe
Celeriac & Hazelnut Soup
Kate Ford | The Veg Space
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Ingredients
- 2 tablespoon oil (rapeseed, sunflower or olive)
- 1 tablespoon dairy-free margarine
- 1 onion
- 1 celeriac
- 1 large potato
- 600 ml water
- 1 vegetable stock cube
- 6 stalks fresh thyme
- 250 ml hazelnut milk
- dairy-free cream and 8-10 hazelnuts for garnish (optional)
Instructions
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Heat the oil and margarine in a large lidded saucepan. Peel and chop the onion and add to the pan, then cook gently for 3–4 minutes until starting to soften.
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Peel the celeriac and potato and cut into 1 cm cubes, then add to the pan. Season with salt and black pepper, cover and cook over a gentle heat for 6–8 minutes, stirring regularly.
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Add the water, stock cube and the picked thyme leaves. Bring to the boil, reduce to a simmer and cook for 15–20 minutes until the celeriac and potato are very tender.
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Stir in the hazelnut milk, then transfer to a high-speed blender or use a hand blender to blitz to a very smooth, velvety purée. Return to the pan to heat through until piping hot. Serve drizzled with a little dairy-free cream, roughly chopped hazelnuts and a few thyme leaves.
Nutrition
Calories: 267 kcal
Carbohydrates: 39 g
Protein: 5 g
Fat: 11 g
Saturated Fat: 1 g
Fiber: 6 g
Sugar: 8 g
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