Cream of Celeriac Soup with Hazelnuts

What better way to kick off Christmas lunch this year than with seasonal Winter soup goodness to unite us around the Christmas dinner table.

We focus increasingly on plant based recipes for both health reasons and to make our products more inclusive of a variety of different lifestyles.

My daughter is a dedicated vegetarian of 4 years and is a chief taste tester. Connie has an advanced palate and is skillful at identifying individual flavors. Anything that gets her approval is a win. For big holiday celebrations I love to have everything organized with time to spare. Having a make ahead appetizer which uses an inexpensive and delicious seasonal vegetable makes it more triumphant! Celeriac is transformed it into a creamy and velvety soup that can be warmed just before serving.

A creamy celeriac soup with hazelnuts includes a handful of simple ingredients pressure cooked in the Instant Pot. Once blended, stir in a little cream and truffle oil to take it up a notch. Sprinkle with some toasted hazelnuts for a nutty crunch. Made with our Coq Au Vin multi-cooker spice blend, available online with free shipping through December 2019! Just add DashOfZen at checkout.

Print Recipe

Cream of Celeriac Soup, Toasted Hazelnuts, Truffle oil

Servings: -8

Ingredients

• 1 tbsp olive oil
• 1 1/2 cups 1 medium onion, chopped
• 1 tsp garlic 2 cloves, chopped
• 1 celeriac head 2 lbs, peeled, large dice
• 1 medium potato large dice
• 1 Coq Au Vin blend
• 4 cups vegetable broth
• 1/2 cup heavy cream or half & half
• 2 oz toasted hazelnuts chopped
• truffle oil to drizzle to serve

Instructions

Pressure Cook Instructions

• Heat oil on sauté function; soften the onion and garlic for 2 minutes
• Add the celeriac, potato, sprinkle in the Coq au Vin blend, stir in the vegetable broth
• Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes.
• Vent with Quick Pressure Release. Blend to a creamy consistency using an immersion blender.
• Stir in the cream and serve topped with hazelnuts, drizzled with a little truffle oil.

Slow Cook Instructions

• Heat oil in a skillet; soften the onion and garlic for 2 minutes until translucent.
• Transfer the mixture to the cooker; add the celeriac, potato, sprinkle in the Coq au Vin blend, stir in the vegetable broth
• Stir, cover and cook on LOW: 5-6 hours or HIGH: 2 1/2 hours.
• Blend to a creamy consistency using an immersion blender
• Stir in the cream and serve topped with hazelnuts, drizzled with a little truffle oil.

Celeriac is high in fiber and a good source of vitamins B6, C and K. It also contains important minerals, such as phosphorus, potassium and manganese. It’s low in fat and calories. 

Zen Moment

Wishing you all a peaceful and happy holiday season.

Meg & Jane