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


  • 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


  1. 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.

  2. 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.

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