• 1 small celeriac ( 600-700 g)
  • 2 shallots
  • 1 garlic glove
  • vegetable oil, for frying
  • 400 g chestnuts, pre-cooked
  • 200 ml white wine
  • 1 – 1 ½ l vegetable stock
  • 250 ml oat-cuisine
  • black pepper, freshly ground
  • salt


  • ½ bunch of parsley
  • 2 handfuls of hazelnut
  • nut oil or olive oil
  • ½ lemon, juice and peel
  • salt
  • black pepper, freshly ground


  1. Peel celeriac thoroughly, cut a disc of about 5 mm thickness for decoration, dice the remaining celeriac.
  2. Chop shallots and garlic clove finely and fry in a glassy stockpot in some vegetable fat. Add celeriac cubes and pre-cooked chestnuts and fry for a few minutes. Deglaze vegetables with white wine and let it boil. Finally, add as much vegetable stock that the vegetables in the pot are covered and cook for 20 minutes. Add the celeriac, which is required for decoration and cook for 6-8 minutes, then remove and set aside for further processing.
  3. Meanwhile, prepare the parsley pesto: chop parsley and hazelnuts coarsely and place in a blender. Add oil and mix everything into a creamy pesto. Season heavily with freshly grated lemon rind, 1-2 tablespoons of lemon juice, salt and freshly ground pepper.
  4. Puree cooked vegetables in the stock with a hand blender until creamy, stir in oat cream and freshly ground pepper to taste and some salt. If necessary, add stock until the desired consistency is reached.
  5. Fry pre-cooked celeriac disc from both sides in a little vegetable oil and cut little decoration pieces with a cookie cutter.

Pour soup on a plate and serve with a little parsley-pesto and the decorative celeriac pieces.

Our tip: Delicious, Pesto Rosso brings a Mediterranean note to the soup!

Portion: 2-3 people

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