Creamy Celeriac and Apple Soup with Toasted Hazelnuts

A creamy and subtly sweet soup perfect as a starter, especially paired with richer mains like braised beef.

Prep Time

15 minutes

Total Time

45 minutes

Calories

345 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.30/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Breakfast•Dessert•Soup•Appetiser

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1mediumCeleriac(peeled and diced)

£1.30

1largeApple(such as Braeburn or Honeycrisp, peeled, cored and diced)

£0.40

1mediumOnion(diced)

£0.30

2clovesGarlic(minced)

£0.15

4cupsVegetable Broth(low sodium)

£0.80

0.5cupHeavy Cream(optional, for extra creaminess; can substitute with coconut cream for a vegan option)

£0.75

0.3cupHazelnuts(skinned)

£1.00

2tablespoonsOlive Oil

£0.20

to tasteSalt

to tasteBlack Pepper(freshly ground)

1sprigFresh Thyme(optional)

£0.30

Total Cost

£5.20

£1.30 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly golden. Let cool slightly, then roughly chop.
2.
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
3.
Add celeriac and apple to the pot and cook for 5 minutes, stirring occasionally.
4.
Pour in vegetable broth and add the thyme sprig (if using). Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until the celeriac is tender.
5.
Remove from heat and discard the thyme sprig. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
6.
Return the soup to the pot and stir in heavy cream (if using). Season with salt and pepper to taste. Heat gently until warmed through, but do not boil.
7.
Ladle the soup into bowls and garnish with toasted hazelnuts. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

345 kcal / 1443 kJ

Carbs

23.3g

9% of RDA

Fat

26.2g

37% of RDA

Protein

6.8g

14% of RDA

Detailed Breakdown

Fibre

5.7 g

19% of RDA

Sugar

11.5 g

13% of RDA

Sodium

675 mg

29% of RDA

Saturated Fat

10.5 g

53% of RDA

Chef's Tips

For a smoother soup, strain it through a fine-mesh sieve after blending.

The soup can be made ahead of time and reheated. It can also be frozen for later use.

Adjust the amount of vegetable broth depending on your desired consistency.

A squeeze of lemon juice can brighten the flavors just before serving.

Pair this soup with a rich and savory dish like Braised Beef with Parsnip Mash.

Cooking Equipment

Oven

Stove

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Braised Beef with Parsnips and Carrots

Tender beef braised low and slow with sweet parsnips, carrots, and red wine. A classic November dinner that fills the house with wonderful aromas.

3 hours 25 minutes

6 servings

Medium

"Pairs perfectly with this starter"

Dessert

Sticky Toffee Pudding with Clotted Cream

A rich and decadent British dessert, perfect after a hearty meal.

55 minutes