Creamy Celeriac & Hazelnut Soup – A Nutty, Velvety Delight
This Celeriac & Hazelnut Soup is a luxurious, earthy blend of roasted celeriac, toasted hazelnuts, and warm spices, finished with a swirl of cream for the ultimate comfort food experience. Inspired by European winter traditions, this soup balances the subtle sweetness of celeriac with the rich, nutty crunch of hazelnuts. Whether you’re looking for a cozy weeknight dinner or an elegant starter for a dinner party, this recipe is sure to impress.
Not only is celeriac (also known as celery root) packed with fiber and vitamins, but it’s also a fantastic low-carb alternative to potatoes. Paired with hazelnuts, which add healthy fats and a delightful texture, this soup is as nutritious as it is delicious. The best part? It’s surprisingly simple to make!
Why This Recipe Works
1. Unique Flavor Combination: Celeriac’s mild, celery-like flavor is elevated by the toasty depth of hazelnuts, while a hint of nutmeg and thyme adds warmth. The result is a sophisticated yet comforting soup that’s far from ordinary.
2. Easy with Everyday Ingredients: Despite its gourmet taste, this soup requires just a handful of ingredients, most of which are pantry staples. No fancy equipment needed—just a blender and a baking sheet!
3. Meal-Prep Friendly: This soup tastes even better the next day, making it perfect for batch cooking. Freeze portions for quick lunches or dinners.
What’s In Celeriac & Hazelnut Soup?
- Celeriac: The star of the dish, providing a creamy texture and subtle earthy sweetness.
- Hazelnuts: Toasted and blended into the soup for richness, plus reserved for garnish.
- Onion & Garlic: Aromatic base for depth of flavor.
- Vegetable Stock: Enhances the soup’s savory notes (chicken stock works too).
- Heavy Cream: Adds velvety smoothness (substitute coconut milk for dairy-free).
- Thyme & Nutmeg: Warm spices that complement the nutty, earthy flavors.
How To Make Celeriac & Hazelnut Soup
This soup comes together in three simple stages: roasting, blending, and garnishing. Here’s how to nail each step:
Step 1: Roast the Celeriac & Hazelnuts
- Preheat oven to 400°F (200°C). Peel and dice the celeriac into 1-inch cubes.
- Toss celeriac with olive oil, salt, and thyme on a baking sheet. Spread hazelnuts on a separate tray.
- Roast for 25–30 minutes until celeriac is tender and hazelnuts are golden. Let hazelnuts cool, then rub off skins (optional).
Step 2: Sauté Aromatics
- In a large pot, heat butter or oil over medium heat. Sauté onion until translucent (5 mins).
- Add garlic and nutmeg; cook for 1 minute until fragrant.
Step 3: Blend & Simmer
- Add roasted celeriac, ¾ of the hazelnuts, and stock to the pot. Bring to a boil, then simmer for 10 minutes.
- Use an immersion blender (or transfer to a countertop blender) to purée until smooth.
- Stir in cream and adjust seasoning with salt and pepper.
Step 4: Garnish & Serve
- Ladle into bowls. Top with remaining chopped hazelnuts, a drizzle of cream, and fresh thyme.
Sides for Celeriac & Hazelnut Soup
- Crusty Sourdough Bread: Perfect for dipping into the creamy soup.
- Apple & Walnut Salad: Adds a crisp, refreshing contrast.
- Roasted Brussels Sprouts: Echoes the earthy flavors.
- Gruyère Grilled Cheese: For the ultimate comfort meal.
Recipe FAQ’s
Can I Make This Soup Dairy-Free?
Absolutely! Substitute butter with olive oil and use coconut milk instead of cream.
How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove (add a splash of stock if too thick).
Can I Freeze This Soup?
Yes, but omit the cream before freezing. Add it when reheating to prevent separation.
Other Recipes To Try
- Parsnip & Pear Soup: Sweet and savory with a hint of ginger.
- Kohlrabi & Apple Slaw: A crunchy, tangy side dish.
- Black Garlic & Mushroom Risotto: Umami-rich and decadent.
- Jerusalem Artichoke Soup: Nutty and creamy with a touch of lemon.
- Golden Turmeric Lentil Soup: A creamy, anti-inflammatory powerhouse.
- Carrot-Ginger Soup with Coconut Whip: An unexpected, velvety blend with a tropical twist.
Creamy Celeriac & Hazelnut Soup
Ingredients
- 1 large celeriac about 2 lbs, peeled and diced
- 1 cup hazelnuts divided
- 2 tbsp olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 4 cups vegetable stock
- ½ cup heavy cream or coconut milk
- 1 tsp fresh thyme plus extra for garnish
- ¼ tsp nutmeg
- Salt and pepper to taste
Instructions
- Roast: Toss celeriac with oil, salt, and thyme. Roast at 400°F (200°C) for 25–30 mins until tender. Toast hazelnuts separately for 10 mins.
- Sauté: In a pot, cook onion until soft. Add garlic and nutmeg; stir for 1 minute.
- Blend: Add celeriac, ¾ cup hazelnuts, and stock. Simmer, then blend until smooth.
- Finish: Stir in cream. Season with salt and pepper.
- Serve: Garnish with chopped hazelnuts, thyme, and a drizzle of cream.
Notes
- Skin-On Shortcut: Skip rubbing hazelnut skins for a quicker prep (flavor is still great!).
- Thicker Soup: Reduce stock by ½ cup for a denser texture.
- Nut-Free Option: Substitute hazelnuts with sunflower seeds for a similar crunch.
- Make Ahead: Roast celeriac and toast nuts a day in advance.
- Garnish Ideas: Try crispy sage or a sprinkle of smoked paprika.
Nutrition
Enjoy this soul-warming soup! Share your creations with #CeleriacHazelnutSoup.