This easy celeriac soup is a delicious and nutritious dish, perfect for a quick lunch or dinner. Its creamy texture is complemented by crispy hazelnut crumble, adding a delightful crunch. You can easily adapt this recipe using common ingredients you have on hand, making it both flexible and satisfying. Enjoy a warm bowl of comfort!
Ingredients Needed
- 1 tbsp (15 ml) olive oil
- 1 onion, sliced
- 2 celery sticks, diced
- 2 garlic cloves, sliced
- 1 small celeriac (about 800g or 1.75 lbs), peeled and diced
- 500 ml (2 cups) vegetable stock
- ¼ tsp ground nutmeg
- 50 ml (3-4 tbsp) low-fat crème fraîche
- 2 tbsp (30 g) hazelnuts, roughly chopped
- 2 tbsp (15 g) panko breadcrumbs
- small handful of chives, finely chopped
How To Make Celeriac Soup
- Sweat Vegetables: Heat half the oil in a large saucepan over medium-low heat. Sweat the onion, celery, and garlic with the pan partially covered for 15 minutes until softened.
- Add Celeriac: Stir in the diced celeriac and pour in the vegetable stock. Bring to a simmer, cover, and cook for 15-20 minutes until the celeriac is tender.
- Blend Soup: Remove from heat, stir in the nutmeg, crème fraîche, and season to taste. Blitz with a hand blender until smooth.
- Prepare Topping: In a frying pan, heat the remaining oil over medium heat. Fry the hazelnuts and breadcrumbs gently for a few minutes until toasted. Transfer to a bowl, stir in the chives and season.
- Serve: Ladle the soup into bowls and top with the hazelnut crumble.
Recipe Tips
- Adjust Consistency: If the soup is too thick after blending, add a bit more vegetable stock to reach your desired creaminess.
- Season Gradually: Taste the soup as you add salt and pepper to avoid over-seasoning. You can always add more, but you can’t take it out.
- Toast Hazelnuts Carefully: Watch the hazelnuts while toasting to prevent burning. Stir them frequently for even browning and a nutty flavor.
- Garnish Creatively: Experiment with different toppings like crispy bacon bits or a drizzle of olive oil for added flavor and texture.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover celeriac soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before pouring it into a freezer-safe container. It can be frozen for up to 3 months. Thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes until it’s warmed through.
Nutrition Facts
Serving Size: 1 cup (about 240 ml)
- Calories: 185
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 276mg
- Potassium: 756mg
- Total Carbohydrate: 18g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 4g
Try More Easy Soups:
Celeriac Soup Recipe UK
Description
This easy celeriac soup is a delicious and nutritious dish, perfect for a quick lunch or dinner. Its creamy texture is complemented by crispy hazelnut crumble, adding a delightful crunch. You can easily adapt this recipe using common ingredients you have on hand, making it both flexible and satisfying. Enjoy a warm bowl of comfort!
Ingredients
Instructions
- Sweat Vegetables: Heat half the oil in a large saucepan over medium-low heat. Sweat the onion, celery, and garlic with the pan partially covered for 15 minutes until softened.
- Add Celeriac: Stir in the diced celeriac and pour in the vegetable stock. Bring to a simmer, cover, and cook for 15-20 minutes until the celeriac is tender.
- Blend Soup: Remove from heat, stir in the nutmeg, crème fraîche, and season to taste. Blitz with a hand blender until smooth.
- Prepare Topping: In a frying pan, heat the remaining oil over medium heat. Fry the hazelnuts and breadcrumbs gently for a few minutes until toasted. Transfer to a bowl, stir in the chives and season.
- Serve: Ladle the soup into bowls and top with the hazelnut crumble.
Notes
- Adjust Consistency: If the soup is too thick after blending, add a bit more vegetable stock to reach your desired creaminess.
- Season Gradually: Taste the soup as you add salt and pepper to avoid over-seasoning. You can always add more, but you can’t take it out.
- Toast Hazelnuts Carefully: Watch the hazelnuts while toasting to prevent burning. Stir them frequently for even browning and a nutty flavor.
- Garnish Creatively: Experiment with different toppings like crispy bacon bits or a drizzle of olive oil for added flavor and texture.
Celeriac Soup Recipe UK