This creamy, hearty Cream of Celery Soup is great for winter months or early spring as it contains many nutrients from root vegetables, fresh herbs, and nuts.
Celeriac (celery root) is a low-carb root vegetable closely related to celery, parsley, and parsnips. It has an impressive nutrient profile as it contains vitamins B6, C and K. Celeriac is also a good source of prebiotic fiber beneficial for our gut health, antioxidants, and important minerals, such as phosphorus, potassium, and manganese. Enjoy celeriac cooked, mashed, baked, or roasted in recipes where you would normally use potatoes or try it raw in salads.
Ingredients to make Cream of Celery Soup with Sage and Hazelnuts:
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Butter – I prefer non-salted President butter from France as it contains casein 2 milk that is better tolerated for people sensitive to milk products. Use ghee or avocado oil for a dairy-free version.
Celeriac – preferable buy medium organic celery root. We will use the whole celeriac for the soup.
Celery stalks – go for an organic option again, if possible.
Onion – regular white onion works the best.
Hazelnuts – many stores carry already blanched hazelnuts, I get mine in Costco, or you can blanch them yourself by soaking them in warm water and then removing the skin.
Broth – You can use any broth of your choice, chicken or beef bone broth or vegetable broth.
Goat yogurt – mine favorite yogurt is goat milk yogurt from Trader’s Joe, but you can use sheep’s milk yogurt as well or for a dairy-free version use full-fat coconut milk.
Black Pepper – for intense flavor it’s always best to use fresh grind black pepper.
Sage – get a bunch of organic fresh sage leaves
EVOO – Extra Virgin Olive Oil. The best quality EVOO is always from a single region.
Cream of Celery Soup with Sage and Hazelnuts
For 4 servings
- 1/3 cup butter or ghee
- 1 medium size celeriac, peeled and diced
- 2 celery stalks, finely sliced
- 1 onion, peeled and finely diced
- 1/2 cup blanched hazelnuts
- Salt and Pepper to taste
- 4 cups very warm bone or vegetable broth
- 1/2 cup plain goat or sheep’s yogurt or full fat coconut milk
For Sage Pesto:
- 1/2 cup blanched hazelnuts
- 1 handful of fresh sage leaves
- 2 Tbsp EVOO (Extra Virgin Olive Oil)
- In a bigger pot melt butter on medium heat. Add diced celeriac, sliced celery stalks, diced onion, and 1/2 cup hazelnuts. Flavor with a little bit of salt and pepper. Mix well, reduce heat to a minimum, cover and stew for 15 minutes mixing occasionally. Eventually add a little bit of water.
- Heat a big frying pan on maximum heat, add remaining 1/2 cup hazelnuts and roast the nuts, stirring frequently for about 3 minutes or until fragrant. Crush the hazelnuts between two pieces of parchment paper. Finely cut the sage leaves, set few whole leaves on a side, and mix them in a small bowl with EVOO and crushed hazelnuts. Set aside.
- Warm the broth and pour into the pot with stewed veggies. Bring back to a boil and cook for another 15 minutes. When done, puree the cooked veggies and nuts with a hand stick mixer until smooth. Stir in yogurt or coconut milk and let cook for another 1 minute.
- Serve the soup in a bowl adding tablespoon of sage-nut-EVOO mixture on top with a few whole sage leaves. Enjoy!
Storing: Use any leftovers refrigerated in a sealed container for a maximum of 3 days.
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