Creamy Celery Root & Hazelnut Soup
Velvety celeriac soup with toasted hazelnut and a subtle mustard lift.
Vegetarian
Vegan Gluten-free (0 ratings)
Prep15 min
Cook35 min
Total50 min
Serves4
DifficultyEasy
Velvety celeriac soup with toasted hazelnut and a subtle mustard lift. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.
Method
- Cook leek in oil for 6 minutes.
- Add celeriac, potato, thyme and stock; simmer 25 minutes.
- Blend smooth with oat cream and mustard.
- Add lemon juice and season.
- Serve with chopped hazelnuts.
💡 VeggieTip notes
- Cut celeriac into even cubes for uniform cooking.
- A high-speed blend gives the best texture.
Nutrition (per serving, approx.)
311kcal
8g protein
40g carbs
15g fat
9g fibre
Values are estimates and will vary with brands and portion sizes.