- This is a delicious vegetable soup with a nutty topping. Over Pesach a filling savoury recipe is always welcome when the regular carbohydrates are missing.
- Celeriac is a knobbly celery flavoured root vegetable that is available from September to late April. It does oxidize quickly so if you are using it as a salad do seal with lemon juice or vinegar.
- Celeriac is high in fibre and a good source of vitamins B6, C and K. It also contains important minerals, such as phosphorus, potassium and magnesium.
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Serves: 6-8 people
Ingredients:
- 1 tablespoon olive oil
- 500g celeriac – peeled and roughly chopped
- 2 white onions – peeled and roughly chopped
- 2 leeks – trimmed and roughly chopped
- 100g blanched hazelnuts
- 1 litre vegetable stock
- 200ml hazelnut milk or coconut milk
- Sea salt and freshly ground black pepper
- For Hazelnut & Sage Topping
- 75g blanched toasted hazelnuts
- 3 tablespoons fresh sage – leaves only – finely chopped
- 1 tablespoon olive oil
Method
- Heat the olive oil in a deep saucepan. Add the celeriac, onions, leeks and hazelnuts. Sauté for about 10 minutes.
- Add the stock, hazelnut milk or coconut milk, bring to the boil and simmer for 15 minutes.
- For the topping, toast the hazelnuts by placing on an oven tray. Roast for 10 minutes or until golden at 200C. Remove and set aside.
- Finely chop the hazelnuts, add the sage and mix with the olive oil. Season and set aside.
- Liquidise the soup or use a stick blender to puree. Return the soup to the saucepan and reheat.
- To serve: Ladle the soup into warmed bowls and complete with a drizzle of hazelnut topping.
Tagged in:
Celeriac,
dinner,
Dinner Party,
Hazelnuts,
leeks,
Lunch,
non dairy milk,
Onions,
sage,
Starter,
Starter,
Supper
