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Roasted celeriac soup with hazelnut crumbs


Serves: 6
timePrep time: 15 mins
timeTotal time:
Roasted celeriac soup with hazelnut crumbs
Recipe photograph by Maja Smend

Roasted celeriac soup with hazelnut crumbs

This comforting roasted celeriac soup is topped with roasted hazelnuts. Served on a cold day to warm your cockles

Serves: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
124Kcal
Fat
9gr
Saturates
1gr
Carbs
4gr
Sugars
3gr
Fibre
6gr
Protein
4gr
Salt
1.7gr

Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes

Ingredients

  • 600g peeled and roughly chopped celeriac (from a veg weighing about 700g)
  • 5 echalion shallots, peeled and halved
  • 4 large garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 40g blanched hazelnuts
  • 1.5 litres vegetable stock - use gluten-free if required
  • juice of ½ lemon
  • a large handful of parsley, roughly chopped
  • a drizzle of truffle oil or extra-virgin olive oil, to serve

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Tip the celeriac, shallots and garlic cloves into a large roasting tin and pour in the olive oil. Toss to coat and season well. Roast in the oven for 45-50 minutes, stirring a few times during cooking, until softened and golden. If the vegetables are looking a little dark, cover with foil, as any burnt bits will make the soup bitter.
  2. Meanwhile, tip the hazelnuts into a separate tin and roast for 5-6 minutes, until golden. Set aside to cool.
  3. Heat the stock in a large pan. When cool enough to handle, squeeze the garlic out of its papery jackets and add to the stock, along with the celeriac and shallots. Bring up to the boil and simmer for 10-12 minutes. Allow the soup to cool a little before blending until smooth. Stir through the lemon juice and season to taste.
  4. Chop the hazelnuts quite coarsely. Serve the soup with a sprinkling of nuts and parsley, plus a drizzle of oil.

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