Celeriac and Hazelnut Soup

Celeriac and Hazelnut Soup

The nobbly celeriac belongs to the same plant family as carrots and is related to celery, parsley, and parsnips. It might not be the most attractive of vegetables (sorry, bit rude!) but it’s a nutritional powerhouse, packed with fiber and vitamins B6, C and K. It’s also a good source of antioxidants and important minerals, such as phosphorus, potassium and manganese. And – it’s very tasty in this lovely bowl of heart-warming soup. Yum!

Celeriac and Hazlenut Soup

Celeriac and Hazelnut Soup

A warming bowl full of creamy celery and nutty nuttiness.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4


  • 100g shelled hazelnuts
  • 2 tbsp olive oil
  • 1 onion
  • 1 nobbly celeriac peeled and cut into cubes
  • 2 potatoes chopped (peel if you want but I don't bother)
  • 1 litre vegan vegetable stock
  • 1 big pinch salt and pepper
  • 1 tbsp dried thyme


  • Toast the hazelnuts in a dry frying pan over a moderate heat - shuffle them around so they colour all the way around
  • Transfer the toasted nuts onto a plate, let them cool and then roughly chop them
  • Add the olive oil to a saucepan and fry the onion gently for 5-10 minutes - don't let it colour
  • Add the chopped celeriac, potatoes and salt and pepper to the pan and cook for 2 minutes
  • Add the stock and thyme and bring to the boil. Lower the heat and simmer for 15 minutes or until the celeriac and potatoes are tender
  • Add 2/3 of the hazelnuts and then puree the soup
  • Serve with the remaining chopped hazelnuts scattered on top of each bowl of yummy soup


This might sound a weird soup but it's delicious, nutritious, warming, comforting and filling. Just what you need on a cold afternoon. If you fancy a chunk of bread with it, try spreading your bread with olive oil rather than dairy butter. I'm hooked on a smear of olive oil drizzled over my soup-bread! 
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