Save There's something magical about celeriac that most people miss entirely. I discovered it on a grey November afternoon when a farmers market vendor handed me this knobbly, intimidating root vegetable and said it would change how I thought about soup. Skeptical but curious, I roasted it until the kitchen filled with this deep, nutty aroma that made everyone pause mid-conversation. That first spoonful of silky soup topped with crispy hazelnuts became the moment I stopped playing it safe in the kitchen.
I made this soup the night my sister came home after months away, and watching her taste it reminded me why cooking matters. She closed her eyes after the first spoonful, and I didn't need her to say anything because the contentment on her face said it all. Now it's become our silent agreement that this soup means something deeper than ingredients on a plate.
Ingredients
- 1 large celeriac (about 700 g), peeled and cubed: This humble root vegetable is the star, with a flavor somewhere between celery and potato but earthier and more refined.
- 1 medium onion, chopped: Creates the aromatic foundation that makes people ask what smells so good while it's cooking.
- 2 cloves garlic, minced: A gentle whisper of garlic works here—too much drowns out the celeriac's delicate personality.
- 1 medium potato (about 150 g), peeled and diced: Acts as the binding agent that gives the soup its velvety texture without adding heaviness.
- 900 ml vegetable broth: Use good quality broth here because it carries the whole flavor profile—watery broth means a watery soup.
- 2 tbsp olive oil: Divided between roasting and sautéing, it's the foundation of every good flavor layer.
- 100 ml heavy cream or plant-based alternative: The optional luxury that transforms the soup from elegant to indulgent, though it's honestly spectacular either way.
- 1/2 tsp ground white pepper: White pepper keeps the soup visually pristine while adding a subtle heat that builds in the mouth.
- Salt, to taste: Season generously because root vegetables need it to shine.
- 70 g whole hazelnuts, roughly chopped: The textural counterpoint that prevents this from being just another smooth soup.
- 1 tbsp unsalted butter or plant-based margarine: Toast the nuts in this for a toasty, complex flavor.
- 1/4 tsp sea salt: A finishing salt for the crumble brings out the nuts' sweetness.
- 1 tbsp fresh parsley, finely chopped (optional, for garnish): A bright green whisper that says you cared enough to finish it properly.
Instructions
- Get Your Oven Ready:
- Preheat to 200°C (390°F) so it's waiting for you when the celeriac is prepped.
- Roast the Celeriac Until Golden:
- Toss the cubed celeriac with 1 tbsp olive oil, salt, and pepper, spread it on a baking tray and let it roast for 25–30 minutes, stirring halfway through. You'll know it's ready when the edges turn golden and your kitchen smells like autumn and earth combined.
- Build Your Flavor Base:
- While the celeriac roasts, heat the remaining 1 tbsp olive oil in your pot over medium heat. Sauté the chopped onion for about 4 minutes until it becomes translucent and softens, then add the minced garlic and diced potato and cook everything together for another 2 minutes until fragrant.
- Bring It All Together:
- Once the roasted celeriac is golden and tender, transfer it to your pot with the onion mixture. Pour in the vegetable broth and bring everything to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes until all the vegetables are completely soft and yielding.
- Toast the Hazelnuts:
- In a separate dry skillet over medium heat, toast your chopped hazelnuts for 3–4 minutes until they smell deeply nutty and toasted. Add the butter and sea salt, stirring constantly until the nuts are golden and glossy, then set aside to cool slightly.
- Blend Until Silky Smooth:
- Using an immersion blender, purée the soup right in the pot until it reaches that silky, velvety texture that makes you want to dive in. If you prefer using a countertop blender, work in batches and return the soup to the pot when you're finished.
- Finish with Cream:
- Stir in the cream if you're using it, then taste the soup and adjust the salt and white pepper until it sings on your palate.
- Serve with Ceremony:
- Ladle the soup into bowls and top generously with that crispy hazelnut crumble and a small scatter of fresh parsley if you have it.
Save My roommate once said this soup tastes like comfort wrapped in sophistication, which is exactly what I was trying to achieve but couldn't name until she said it. That's the beauty of celeriac when you treat it right—it becomes something that feels fancy enough for guests but familiar enough for Tuesday nights alone.
Why Roasting Changes Everything
The difference between roasted and boiled celeriac is the difference between a painting and a pencil sketch. When you roast it, the natural sugars caramelize and deepen, the edges turn golden and slightly crispy, and the whole vegetable develops layers of flavor that boiling can never achieve. This is what transforms a practical root vegetable into something that tastes intentional and considered.
Making It Your Own
This soup is forgiving enough to bend to your preferences without breaking. A squeeze of fresh lemon adds brightness if the soup feels too earthy, a whisper of fresh thyme brings herbal notes that feel very European, and if you have truffle oil, just a drizzle on top elevates this into dinner party territory. Some people add a touch of cumin or ground coriander for warmth, and honestly, it works.
Pairing and Serving Thoughts
This soup loves a dry white wine like Pinot Gris or a crisp Sauvignon Blanc, the acidity cutting through the richness beautifully. Serve it as a starter before something light, or make it the main event with crusty bread and a simple green salad alongside. The soup stays fresh in the fridge for three days, though the hazelnut crumble is best made fresh and scattered on top just before serving.
- Toast the hazelnuts fresh each time because they lose their magic when stored more than a day.
- Make the soup ahead and reheat gently on the stovetop, stirring often so the cream doesn't separate.
- Leftover soup without the crumble freezes beautifully for up to two months if you want to build a freezer stash.
Save This soup taught me that the best meals often come from taking time with ingredients that deserve respect. It's become my signature dish, the one people ask for when they want to feel cared for.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup base can be prepared up to 2 days in advance and stored refrigerated. The hazelnut crumble is best made fresh, though you can toast the nuts ahead and re-crisp them briefly before serving.
- → Is this soup freezer-friendly?
The puréed soup freezes beautifully for up to 3 months. Freeze without the cream if using, and add it upon reheating. Store the hazelnut crumble separately in an airtight container.
- → What can I substitute for celeriac?
Parsnips or rutabaga work well as alternatives, though celeriac provides a uniquely subtle, celery-like flavor. Potato can be increased to maintain the creamy texture.
- → How do I achieve the smoothest texture?
Roasting the celeriac first softens it thoroughly before blending. Using an immersion blender directly in the pot or a high-powered countertop blender in batches ensures a silky, lump-free consistency.
- → Can I make this without dairy?
Absolutely. Use plant-based cream alternatives and coconut oil or vegan margarine for the hazelnut crumble. The result remains equally velvety and satisfying.