Celeriac Apple Soup

This creamy celeriac apple soup is my favorite this fall. It’s delicious, satisfying, and velvety smooth, showcasing simple seasonal ingredients.

Course Soup

Cuisine British

Diet Low Calorie, Vegetarian

Prep Time 20

Cook Time 25

Servings servings

Calories 300kcal

Author Adina

Equipment

Soup pot
Small pan
Immersion blender Note 1

Ingredients

1 lb celeriac 450 g, Note 2
2 small potatoes or 1 medium about 5.5 oz/ 150 g
1 medium apple Note 3
1 medium onion about 3.5 oz/ 100 g
3 tablespoons butter
3 cups vegetable broth or chicken stock, 750 ml
1 teaspoon thyme
¼ cup whole hazelnuts 45 g, Notes 4,5
½ cup whole milk 125 ml

Instructions

Prepare the vegetables: Peel the celeriac and wash it well. Remove any remaining dark spots and cut the celeriac into small cubes. Peel and dice the potatoes, apple, and onion.
1 lb celeriac / 450 g + 2 small potatoes + 1 medium apple + 1 medium onion
Sauté: Melt the butter in the pot. Sauté celeriac, potatoes, apple, and onion with a pinch of salt and pepper for about 2 minutes, stirring to ensure everything is evenly coated with butter.
3 tablespoons butter
Soften vegetables: Cover the pot with a tight-fitting lid and cook for about 10 minutes until the vegetables are soft but not browned. Stir a couple of times in between, but do so quickly to avoid losing too much steam.
Simmer the soup: Add broth and thyme and bring to a boil. Cover the pot and simmer on medium-low heat for about 10 minutes or until everything is soft.
3 cups vegetable broth / 750 ml + 1 teaspoon thyme
Toast hazelnuts: In the meantime, roast the hazelnuts in a small pan. Shake the pan often to prevent the nuts from burning. Transfer them to a clean kitchen towel and rub them well to remove the loose skin (some small parts of the skin will still stick on, but it’s ok). Chop the roasted hazelnuts.
¼ cup whole hazelnuts / 45 g
Blend the soup: Add the milk and blend the soup with an immersion blender (Note 5). Adjust the taste with salt and black pepper. You can also adjust the consistency by adding just a bit of extra broth or milk. Top with the roasted hazelnuts just before serving.
½ cup whole milk / 125 ml

Notes

Blending: Using an immersion blender for soups or hot liquids is safer and more practical. If you must use a stand blender, remember these important safety tips: Let the soup cool a bit, blend in small batches (filling the blender no more than halfway), and cover the lid with a thick, folded towel. Start at a low speed to avoid splashing, then slowly increase the speed.
Celeriac: 1 lb is roughly one small to medium head or half of a very large one. It’s best to weigh it, as celeriac heads vary significantly in size. A little more or less is fine; if you're short by a bit, you can substitute with extra potatoes.
Apples: One crisp, sweet-and-sour apple works well; I used a Pink Lady, but other similar varieties are just fine. Similar sorts of apples include Honeycrisp, Fuji, and Gala.
Hazelnuts: Use whole hazelnuts and roast them in a small pan. If they still have their skins on, you can remove them after roasting by rubbing the nuts with a kitchen towel.
You can substitute the hazelnuts with pine nuts, walnuts, pecans, or almonds. Still, hazelnuts have always been my first choice for this soup.

Nutrition