Hello again! I hope you all had a restful and jolly Christmas break, and are still in holiday-mode until after the New Year festivities. Party season is still in full swing, of course, and if you're entertaining over the next few weeks and looking for a dinner party starter or light lunch that looks impressive, tastes incredible but is actually super-simple to put together, this Celeriac & Hazelnut Soup will be right up your street.
Celeriac is one of those brilliant root vegetables which magically transforms to a velvet-smooth soup when puréed. You can pair it with all sorts of festive flavours - leftover chestnut purée, apple or pear, fresh herbs or watercress, mustard, and many more - but here I decided to experiment with sweet hazelnut milk and crunchy chopped hazelnuts as a garnish, and it worked really well.
If I'm serving soup as a starter I sometimes serve it in teacups - it looks so pretty and the portion size is just about right to start a meal without being so filling no one has room for the next courses. But this is also good in larger portions as a filling and hearty lunch served with lots of crusty bread, to warm you through after a bracing post-Christmas walk.
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Celeriac & Hazelnut Soup
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
- 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.
- Peel the celeriac and potato and cut both into 1cm cubes then add to the pan. Season well with salt and black pepper, then cover and cook over a gentle heat for 6-8 minutes, stirring regularly.
- Add the water, stock cube and pick the thyme leaves, (picked from the stalks), then bring to the boil and reduce to a simmer. Cook for 15-20 minutes until the celeriac and potato are very well cooked through.
- Add the hazelnut milk, then tip into a high-speed blender or use a hand blender to blitz to a very smooth and velvety puree. Return to the pan and heat through until piping hot, then serve drizzled with a little dairy-free cream, roughly chopped hazelnuts and a few thyme leaves.
ENVIRONMENTAL INFORMATION
Nutrition
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Lou says
Tried this today. Lovely and warming on a cold evening.
Kate Ford says
That's great!
Mathew Nesbitt says
Mmmmm. That's a very yummy soup!
Janice says
I love the presentation, it looks like a beautiful garland on top of your soup! I've never thought of using hazelnut milk in soup, that sounds really interesting.
Jacqueline Meldrum says
That looks super tasty Kate, thanks for linking up!
Happy New Year. I hope 2017 is all you wish for.
Jac
x
Choclette says
Your soup looks and sounds wonderful and serving it in tea cups is truly inspired. I've not come across hazelnut milk - sounds well worth trying.
Nadia says
This sounds gorgeous! Can you believe I've never tried celeriac before? Feel like I'm really missing out. I like the idea of using hazelnut in a soup. Love the Alpro hazelnut milk 🙂
Lucy Parissi says
This sounds really lovely - I do love celeriac but never tried pairing it with hazelnuts or hazelnut milk. Beautiful soup!