Description
Celeriac & Apple Soup with Toasted Hazelnuts is a cozy, heartwarming dish that perfectly combines the earthy flavors of celeriac and the sweet tartness of apples. Topped with crunchy toasted hazelnuts, this creamy soup is not only delicious but also visually stunning, making it ideal for impressing guests or enjoying a comforting meal after a long day. With simple ingredients and easy-to-follow instructions, you can create a restaurant-quality experience right in your kitchen.
Ingredients
Scale
- 1 large celeriac bulb (about 1 lb), peeled and diced
- 2 medium tart apples (like Granny Smith), cored and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- ½ cup toasted hazelnuts, roughly chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
- Stir in the garlic, then add the diced celeriac and apples; cook for another five minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 20-25 minutes until tender.
- Blend the mixture until smooth using an immersion blender or countertop blender.
- Stir in the heavy cream (or coconut milk) and heat through.
- Toast hazelnuts in a dry skillet until golden brown.
- Serve the soup hot, garnished with toasted hazelnuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 9g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg