Creamy Celery Root & Hazelnut Soup

Name: Creamy Celery Root & Hazelnut Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: European-inspired
Ingredients: 1 celeriac, peeled and cubed; 1 floury potato, cubed; 1 leek, sliced; 1 tbsp olive oil; 900 ml vegetable stock; 150 ml oat cream; 1 tsp Dijon mustard; 50 g hazelnuts, toasted; 1 tsp thyme; ½ lemon

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

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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.

Tags: celeriac hazelnut soup winter

Creamy Celery Root & Hazelnut Soup

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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