Celeriac Soup with Hazelnut Crumble (Printer-friendly)

Silky roasted celeriac purée with buttery hazelnut crumble topping for a velvety, earthy finish.

# What You'll Need:

→ Vegetables

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

→ Liquids

05 - 3.8 cups vegetable broth
06 - 2 tbsp olive oil

→ Dairy

07 - 3.4 fl oz heavy cream or plant-based alternative

→ Spices and Seasoning

08 - 1/2 tsp ground white pepper
09 - Salt to taste

→ Hazelnut Crumble

10 - 2.5 oz whole hazelnuts, roughly chopped
11 - 1 tbsp unsalted butter or plant-based margarine
12 - 1/4 tsp sea salt
13 - 1 tbsp fresh parsley, finely chopped

# How to Make It:

01 - Preheat oven to 390°F.
02 - Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 25 to 30 minutes, turning halfway through, until soft and golden.
03 - While celeriac roasts, heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add garlic and potato; cook for another 2 minutes.
04 - Transfer roasted celeriac to the pot. Add vegetable broth and bring to a gentle boil. Simmer for 15 to 20 minutes until vegetables are very soft.
05 - Toast hazelnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and coated. Remove from heat and cool slightly.
06 - Use an immersion blender to purée the soup until silky smooth. Alternatively, work in batches with a countertop blender. Stir in cream if using. Taste and adjust salt and pepper as needed.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Suggestions:

01 -
  • The roasted celeriac develops an earthy sweetness that feels luxurious without cream, though cream makes it decadent.
  • That hazelnut crumble isn't just a garnish—it's the textural wake-up call that transforms a simple soup into something memorable.
  • It's naturally vegetarian and gluten-free, so you're not sacrificing flavor for dietary flexibility.
02 -
  • Roasting the celeriac first is non-negotiable—boiling it straight into broth gives you something flat and one-dimensional instead of this deep, caramelized richness.
  • Don't skip the salt adjustment at the end because root vegetable soups are quiet until they're properly seasoned, then they suddenly announce themselves.
03 -
  • If your blender isn't powerful enough for a perfectly smooth soup, press it through a fine mesh sieve for that luxurious restaurant texture.
  • Save a handful of roasted celeriac cubes before blending to add back for a textural contrast if you want the soup to feel less uniform.
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