Name: Celeriac Soup with Hazelnuts
Prep time: 30 min
Cook time: 25 min
Yield: 4 people
Cuisine: France
Ingredients: 1 ball ofceleriac (small); 50 cl ofvegetable broth (full-bodied); 50 cl ofhazelnut milk; 1 bouquet garni; 1 onion; salt, pepper; 4 tbsp ofhazelnuts; 1 tbsp offlaxseed oil; 6 strands offlat-leaf parsley; 1 orange (untreated); hand blender; blender; chef's knife

appetizers main courses creamy soups and clear soups heirloom vegetables root vegetables slow cooking

Updated on 01 February 2026 by

ratatouille

7 reviews 4.5 : Very good

Diet

GFDF Gluten-free Lactose-free Lightweight Vegan Vegetarian

Level

Easy

Calories

64 pour 100g

Preparation

30 minutes

Cooking

25 minutes

I discovered this recipe for celeriac soup with hazelnuts in an article in *Le Monde* on the topic of "hearty soups." It comes from the cookbook Coffret fiches recettes – Soupes, Collectif, Hachette, 40 pages, which features a variety of delicious soups and pureed soups. The index card system is also very handy for keeping the recipe right in front of you on the countertop!

Table des matières

How do you make this celeriac and hazelnut soup?

You’ll see, it’s very easy. To make this comforting and flavorful soup, you’ll need very little effort… aside from peeling the celeriac 😅!

The soup itself is made with celeriac, vegetable broth, and hazelnut milk. We then spice up this rustic root vegetable base with a garnish full of "pep" and color, featuring toasted hazelnut pieces, flaxseed oil, and orange.

As for the preparation, you’ll notice the recipe mentions celeriac leaves, but the one I bought didn’t have any. That didn’t stop us from finding this recipe delicious and original, though!

A soup for all tastes and diets

As you’ll see, this celery-hazelnut soup is also completely plant-based and SGSL (gluten-free and lactose-free). It’s therefore suitable for all dietary restrictions or preferences.

Give it a try!

In short, we thoroughly enjoyed this recipe, and we hope you enjoy it too!

Thank you in advance for your comments 🙏

For

people

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For the soup
1 ball of celeriac small
50 cl of vegetable broth full-bodied
50 cl of hazelnut milk
1 bouquet garni
1 onion
salt, pepper

For the filling
4 tbsp of hazelnuts
1 tbsp of flaxseed oil
6 strands of flat-leaf parsley
1 orange untreated

Kitchen tools and appliances
hand blender
blender
chef's knife

Preparing the soup
- 1
  Remove the leaves from the celery, if any, and wash them.
  Wash the celery root thoroughly. Scrub off any dirt.
  Peel the celery root, cut it into large pieces, and set aside.
- 2
  Peel, remove the root end, and quarter the onion.
  Make a bouquet garni with a bay leaf and a few sprigs of thyme.
  Prepare a rich vegetable broth.
  The Chef's Tip
  If you’re using a bouillon cube, squeeze the cube well at the end to extract all the flavor.
- 3
  Bring the vegetable broth and hazelnut drink to a boil.
  Add the bouquet garni, onion, celery pieces, and half of the celery leaves.
  Season with salt and pepper to taste, then simmer, covered, for about 25 minutes.
Preparing the hazelnut filling
- 4
  Preheat the oven to 150°C (300°F).
  While the soup is cooking, toast the hazelnuts in the oven for about 20 minutes.
- 5
  Grate the orange zest and squeeze the orange to extract the juice. Once roasted
  , chop the hazelnuts in a food processor.
  Chop the other half of the greens.
- 6
  Combine the chopped hazelnuts with the flaxseed oil, chopped chives and parsley, and the juice and grated zest.
  Season this hazelnut topping with salt and pepper.
Blending and serving
- 7
  Check that the celery pieces are cooked, turn off the heat, and remove the bouquet garni.
  Blend the soup until it has a smooth consistency.
- 8
  Adjust the seasoning of the soup and serve it hot with a spoonful of hazelnut topping.