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Celeriac soup

Celeriac soup in a bowl topped with toasted hazelnut crumble

Celeriac soup

Name: Celeriac soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion sliced; 2 celery sticks diced; 2 garlic cloves sliced; 1 small celeriac (about 800g), peeled and diced; 500ml vegetable stock; ¼ tsp ground nutmeg; 50ml low-fat crème fraîche; 2 tbsp hazelnuts roughly chopped; 2 tbsp panko breadcrumbs; small handful of chives finely chopped

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.5 out of 5.20 ratingsRate

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Let this hearty celeriac soup warm you up on cold days. Top with our hazelnut crumble for added crunch and serve for lunch or as a starter to a winter menu

Egg-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

sliced
2 celery sticks

diced
2 garlic cloves

sliced
1 small celeriac

(about 800g), peeled and diced
500ml vegetable stock
¼ tsp ground nutmeg
50ml low-fat crème fraîche

For the hazelnut crumble topping

2 tbsp hazelnuts

roughly chopped
2 tbsp panko breadcrumbs
small handful of chives

finely chopped

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Nutrition: Per serving

kcal198

low
fat11g
saturates2g
carbs14g
sugars7g

low
fibre11g

high
protein5g
salt0.9g

Method

step 1

Heat half the oil in a large saucepan over a medium-low heat. Sweat the onion, celery and garlic with the pan partially covered by the lid for 15 mins, until softened. Tip in the celeriac and pour over the stock. Bring to a simmer, cover, and cook for 15-20 mins, until the celeriac is tender. Remove from the heat, stir in the nutmeg, crème fraîche and some seasoning. Blitz with a hand blender until smooth.
step 2

Meanwhile, heat the remaining oil in a frying pan over a medium heat. Fry the hazelnuts and breadcrumbs gently for a few minutes, until toasted. Put in a bowl, stir in the chives and season. Ladle the soup into bowls and spoon over the hazelnut crumble to serve.

Recipe from Good Food magazine, November 2022

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A star rating of 4.5 out of 5.20 ratings

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