Celeriac Soup with Hazelnut Crumble (Printable Version)

Roasted celeriac blended into a velvety soup, topped with crispy buttered hazelnuts for texture and nutty depth.

# What You 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 - 3.75 cups vegetable broth
06 - 2 tablespoons olive oil

→ Dairy

07 - 3.4 fluid ounces heavy cream or plant-based alternative

→ Spices and Seasoning

08 - 0.5 teaspoon ground white pepper
09 - Salt to taste

→ Hazelnut Crumble

10 - 2.5 ounces whole hazelnuts, roughly chopped
11 - 1 tablespoon unsalted butter or plant-based margarine
12 - 0.25 teaspoon sea salt
13 - 1 tablespoon fresh parsley, finely chopped (optional, for garnish)

# How-To Steps:

01 - Preheat the oven to 390°F (200°C).
02 - Toss celeriac cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning halfway through, until soft and golden.
03 - While celeriac roasts, heat 1 tablespoon 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 15–20 minutes until vegetables are very soft.
05 - Meanwhile, toast chopped hazelnuts in a dry skillet over medium heat for 3–4 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 (or work in batches with a countertop blender) to purée the soup until silky smooth. Stir in cream if using. Taste and adjust seasoning with salt and pepper.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Advice:

01 -
  • The roasted celeriac becomes almost buttery when blended, no cream required but infinitely better with it.
  • That hazelnut crumble is the textural contrast your spoon has been craving, toasted until it sings.
  • It's naturally gluten-free and ready in an hour, so you can look like you spent all afternoon cooking.
02 -
  • Don't skip roasting the celeriac; boiling it alone creates a flabby soup, but roasting first draws out sweetness and depth that changes everything.
  • The soup thickens as it sits, so if it seems too thick the next day, just warm it gently and thin with broth or water until it reaches your preferred consistency.
03 -
  • Toast hazelnuts in a dry pan first, then add cold butter at the end so it coats rather than melts completely, keeping that textural contrast alive.
  • An immersion blender gives you the most control over texture and prevents unnecessary heating compared to transferring to a blender, keeping the soup tasting fresher.
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