Creamy Celeriac & Hazelnut Soup
This velvety soup combines roasted celeriac and toasted hazelnuts for a nutty, comforting bowl of goodness. Easy to make and packed with flavor, it’s a winter favorite!
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Servings: 4
Calories: 320kcal
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
Calories: 320kcal | Carbohydrates: 22g | Protein: 6g | Fat: 25g | Saturated Fat: 7g | Sodium: 450mg | Potassium: 600mg | Fiber: 5g | Sugar: 4g