Celeriac soup

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

Prep:10 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 198
fat 11g
saturates 2g
carbs 14g
sugars 0g
fibre 11g
protein 5g
salt 0.9g

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

Method

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.
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.