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    Home » Vegan Recipes » Vegan Soup Recipes » Celeriac & Hazelnut Soup

    Celeriac & Hazelnut Soup

    Published: Dec 29, 2016 · Modified: Mar 3, 2021 by Kate Ford · This post may contain affiliate links.

    Celeriac & Hazelnut Soup | Vegetarian & Vegan
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!

    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.

    Celeriac & Hazelnut Soup | Vegetarian & Vegan

    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.

    Celeriac & Hazelnut Soup | Vegetarian & Vegan

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

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    Celeriac & Hazelnut Soup | Vegetarian & Vegan

    Celeriac & Hazelnut Soup

    Kate Ford | The Veg Space
    A rich and creamy soup with delicious hazelnut flavours. Perfect for a starter or a hearty lunch served with crusty bread.
    5 from 6 votes
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    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Soup
    Cuisine British
    Servings 4 people
    Calories 267 kcal

    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

    Serving: 1servingCalories: 267kcalCarbohydrates: 39gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 401mgPotassium: 946mgFiber: 6gSugar: 8gVitamin A: 339IUVitamin C: 36mgCalcium: 176mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Lou says

      January 18, 2022 at 6:07 pm

      Tried this today. Lovely and warming on a cold evening.

      Reply
      • Kate Ford says

        January 18, 2022 at 6:38 pm

        That's great!

        Reply
    2. Mathew Nesbitt says

      January 08, 2017 at 1:18 pm

      Mmmmm. That's a very yummy soup!

      Reply
    3. Janice says

      January 02, 2017 at 5:49 pm

      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.

      Reply
    4. Jacqueline Meldrum says

      January 02, 2017 at 11:42 am

      That looks super tasty Kate, thanks for linking up!

      Happy New Year. I hope 2017 is all you wish for.

      Jac
      x

      Reply
    5. Choclette says

      December 30, 2016 at 9:18 pm

      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.

      Reply
    6. Nadia says

      December 30, 2016 at 7:14 pm

      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 🙂

      Reply
    7. Lucy Parissi says

      December 30, 2016 at 4:39 pm

      This sounds really lovely - I do love celeriac but never tried pairing it with hazelnuts or hazelnut milk. Beautiful soup!

      Reply

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