Celeriac, Roasted Hazelnut and Truffle Soup
Celeriac, Roasted Hazelnut and Truffle Soup is an elegant starter in which earthy celeriac and potato are blended into a velvety soup, finished with truffle oil and crunchy roasted hazelnuts. The Thermomix TM7 sautés the onions and garlic, simmers the vegetables and blends everything silky smooth, delivering restaurant-quality flavour with minimal effort.
About this recipe
Celeriac, Roasted Hazelnut and Truffle Soup Thermomix TM7 recipes bring bistro-style elegance straight to your kitchen table. This creamy soup recipe turns humble winter vegetables into something truly special: celeriac and potato simmered with onion, garlic and fresh thyme, then blended in the all-in-one kitchen machine until velvety smooth, finished with a drizzle of truffle oil and a scatter of crunchy roasted hazelnuts. It works brilliantly in the TM7 because the celeriac needs gentle, even cooking to develop its nutty sweetness, and the blending function produces a texture far silkier than a hand blender can achieve. Serve it as a festive starter at Christmas dinner, as a warming lunch on a cold Sunday, or as a sophisticated first course for a dinner party. The combination of earthy celeriac, aromatic truffle and toasted hazelnut makes this quick weeknight-friendly soup taste like it came from a French restaurant.
Preparation tips
- Roast the hazelnuts in a dry pan or oven before adding them, and rub off the skins afterwards so no bitter flakes end up on top of your celeriac soup; roughly crush them just before serving for the best crunch against the silky texture.
- For a deeper flavour, reserve a few spoonfuls of the sautéed onion and garlic before adding the water and vegetable stock cube, then stir them back in at the end together with the truffle oil for extra aroma in every spoonful.
- This soup keeps well for up to three days in a sealed container in the fridge and can be frozen in portions; add the truffle oil and hazelnuts only when reheating, as the delicate truffle aroma fades with prolonged storage.
Recipe variations
- Lactose-free and vegan version: this soup is already dairy-light, so simply ensure you finish it with olive oil rather than cream and check that your stock cube is plant-based; the celeriac and truffle oil provide plenty of richness on their own.
- Festive seasonal variation: replace half the celeriac with parsnip or Jerusalem artichoke for extra sweetness, and garnish with crispy fried sage leaves and a swirl of hazelnut oil instead of truffle oil for a more affordable Christmas starter.
Thermomix TM7 Benefits
- Sautéing the onions and garlic gently in the Thermomix TM7 builds a sweet, aromatic base without any stirring or risk of burning.
- The TM7 grinds the roasted hazelnuts to a coarse, crunchy crumb that gives every spoonful of this truffle soup texture.
- Cooking celeriac and potatoes at a steady simmer in the mixing bowl ensures both vegetables soften evenly for a velvety result.
- Blending the soup in the Thermomix transforms the celeriac and potato into a silky, restaurant-smooth consistency in seconds.
- Weigh the vegetable stock cube and sea salt directly into the TM7 bowl so the seasoning of this hazelnut soup is balanced every time.
Ingredients
- celeriac
- onions
- olive oil
- garlic cloves
- fresh thyme
- potatoes
- water
- vegetable stock cube
- fine sea salt
- ground black pepper