Celeriac and Apple Soup with Kale and Hazelnut 

A creamy, hearty soup served with a garlicky kale and hazelnut dressing. Perfect made ahead and reheated on-the-go.


  • No kale? Try with cavolo nero or spinach. 
  • No celeriac? Swap for parsnips. 
  • No hazelnuts? Use pumpkin seeds instead.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4


1 Celeriac

1 Apple

1 Bay leaf

2 tbsp Olive oil

900 ml Vegetable stock

Salt & pepper

For the toppings:

60 g Kale leaves

3 Garlic cloves (chopped )

2 tbsp Olive oil

30 g Hazelnuts

1 Beetroots (grated raw)

Truffle oil (optional)


  1. Peel and chop the celeriac into large chunks, and core and quarter the apple - compost the peels and apple core. 
  2. Add the olive oil, celeriac and apple to a large saucepan and cook for 5 minutes over medium heat. Add the bay leaf and a big pinch of salt and pepper.
  3. Add the stock, cover the pan with a lid and simmer over a low heat for 30 minutes, until the celeriac is tender. Take off the heat and blitz with a hand blender until smooth.
  4. Heat 2 tbsp of olive oil in a frying pan and fry the garlic and kale for 4-5 minutes, until wilted. Add the hazelnuts, cook for another 3 minutes and season to taste with salt and pepper. 
  5. Spoon the soup into bowls and top with the kale and hazelnuts. To serve, drizzle with truffle oil and sprinkle raw grated beetroot on top, if you like.
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How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.  


Serve the leftovers with rosemary sourdough croutons. Cut sourdough into chunky croutons, season with chopped rosemary, salt and pepper. Bake until golden and crisp.

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