Celeriac Soup With Hazelnut Crumble (Printable Version)

Velvety roasted celeriac blended smooth, crowned with crunchy toasted hazelnuts for ultimate comfort and texture.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (approximately 1.5 lbs), peeled and diced
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium potato (approximately 5.3 oz), peeled and diced

→ Liquids

05 - 3.75 cups vegetable broth
06 - 2 tablespoons olive oil
07 - 3.4 fl oz heavy cream, optional or plant-based cream for vegan

→ Seasonings

08 - 1 teaspoon sea salt, or to taste
09 - 0.5 teaspoon freshly ground black pepper
10 - 0.25 teaspoon ground nutmeg

→ Hazelnut Crumble

11 - 2.1 oz whole hazelnuts
12 - 1 tablespoon unsalted butter or olive oil for vegan
13 - 1 tablespoon fresh parsley, finely chopped
14 - Pinch of sea salt

# Directions:

01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat evenly. Roast for 25 to 30 minutes, stirring once halfway through, until golden and tender.
02 - While celeriac roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 3 to 4 minutes until softened and fragrant.
03 - Add roasted celeriac and diced potato to the pot. Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes until all vegetables are very soft and easily pierced with a fork.
04 - Roughly chop hazelnuts. Heat butter in a small skillet over medium heat, add hazelnuts, and toast for 2 to 3 minutes until golden and fragrant. Stir in chopped parsley and a pinch of salt, then remove from heat.
05 - Using an immersion blender, purée the soup in the pot until completely smooth. Alternatively, carefully transfer soup in batches to a stand blender and purée, then return to pot.
06 - Stir in cream if using, ground nutmeg, salt, and pepper to taste. Reheat gently over low heat if necessary, stirring occasionally, until soup reaches desired temperature.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The roasting step transforms celeriac from earthy to almost caramel-like, making the whole soup taste richer than it actually is.
  • That hazelnut crumble isn't just topping—it's the moment someone at your table stops mid-spoonful and asks what you did differently.
  • It's naturally gluten-free and works beautifully vegan if you swap just two ingredients, so everyone actually gets to enjoy it.
02 -
  • Don't skip roasting the celeriac—boiling it straight makes the soup taste flat and one-dimensional, whereas roasting creates caramelization that deepens the entire flavor profile in ways you won't expect.
  • Add your cream and nutmeg at the very end, after blending, because heating them too long or too hot can dull their subtle notes and make the soup taste generic instead of memorable.
03 -
  • Taste the broth before you buy it—a mediocre vegetable broth will show up in the final soup, so choose one that actually tastes like vegetables, not salt and water.
  • Don't blend too aggressively unless you want the soup completely smooth; sometimes leaving it just slightly textured adds a pleasant whisper of substance to each spoonful.
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