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Vegan Recipe: Celeriac and Hazelnut Soup


Celeriac, for me, is January produce royalty, and there's no use for it more classic than soup. Its fragrant, slightly sweet flavour works perfectly with hazelnuts, so using hazelnut milk is a naturally delicious vegan swap for the dairy you'd find in your traditional "creamy soup."

With some toasted hazelnuts on top, and a bit of hot chilli oil, this soup a great winter warmer.

I highly recommend making your own stock here. To do so, just add a celeriac, a few stalks of celery, half an onion, and a few handfuls of fresh herbs if you have them lying around (sage, tarragon, and thyme are great), all roughly diced, to a large pot of water with a bit of salt. Boil for at least an hour, then strain. If you don't have the time or inclination to make stock, shop-bought is fine (or even just water).

Fresh hazelnut milk is also the best option here; it will yield the most hazelnutty flavour. To make this, just soak about 200g hazelnuts in 1l water overnight. Blend and strain the next day. Shop-bought hazelnut milk will also do the job; if you want to use this and try and up the nut flavour, you could stir in a little hazelnut butter along with your milk (although I've not tried this myself).

Celeriac and Hazelnut Soup

Serves: 4-6

Preparation time: c. 50 minutes


2 tbsp garlic oil

1 medium-large celeriac, peeled and diced

5 medium-large potatoes, peeled and diced

750ml good-quality vegetable stock (see above)

750ml hazelnut milk (see above)

1 tsp English mustard

A squeeze of lemon juice

Ground sea salt


1./ Heat the garlic oil in a large saucepan or pot. Add to this the diced celeriac and potatoes and fry over a medium-high heat for about 5 minutes, till they're just about starting to soften and brown. 

2./ In the meantime, in a separate pan, combine the stock and hazelnut milk and bring almost to the boil.

3./ Add the hot milk/ stock mixture to the frying celeriac and potatoes. Stir in a bit more salt (unless your stock is particularly salty) and leave over medium-high heat for a good 20 minutes. Turn down the heat to low and keep simmering for a further 10 minutes. By this stage there should be a fair bit of liquid left over, and the vegetables should be nicely softened.

4./ Blend everything until smooth. For a super-silky finish, pass the soup through a sieve.

5./ Serve with crusty sourdough, toasted hazelnuts, and chilli oil. 

Until next time...

Vegan Lass