Denise says:

  • 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


  • 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


  1. Heat the olive oil in a deep saucepan. Add the celeriac, onions, leeks and hazelnuts. Sauté for about 10 minutes.
  2. Add the stock, hazelnut milk or coconut milk, bring to the boil and simmer for 15 minutes.
  3. 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.
  4. Finely chop the hazelnuts, add the sage and mix with the olive oil. Season and set aside.
  5. Liquidise the soup or use a stick blender to puree.  Return the soup to the saucepan and reheat.
  6. To serve:  Ladle the soup into warmed bowls and complete with a drizzle of hazelnut topping.