Celeriac Soup With Hazelnut Crumble (Printable)

Velvety roasted celeriac soup finished with crunchy toasted hazelnut crumble for texture and nutty richness.

# Ingredient List:

→ Vegetables

01 - 1 large celeriac (about 1.5 lbs), peeled and diced
02 - 1 medium onion, diced
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
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

# How-To Steps:

01 - Preheat the oven to 400°F. Spread the diced celeriac on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat evenly. Roast for 25 to 30 minutes, turning once halfway through, until golden brown and tender.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté for 3 to 4 minutes until softened and fragrant.
03 - Add the roasted celeriac and diced potato to the pot. Pour in the vegetable broth and bring to a rolling boil. Reduce heat to low and simmer for 15 to 20 minutes until vegetables are very tender and easily pierced with a fork.
04 - While the soup simmers, roughly chop the hazelnuts. Heat the butter in a small skillet over medium heat, add the hazelnuts, and toast for 2 to 3 minutes until golden and fragrant. Stir in the finely chopped parsley and a pinch of salt, then remove from heat.
05 - Once the soup vegetables are completely tender, use an immersion blender to purée directly in the pot until completely smooth, or carefully transfer in batches to a standard blender and process until velvety.
06 - Stir in the cream if using, ground nutmeg, sea salt, and black pepper to taste. Gently reheat over low heat if needed, stirring occasionally to avoid scorching.
07 - Ladle the soup into bowls and sprinkle generously with the hazelnut crumble topping. Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between silky soup and crunchy hazelnut topping is genuinely addictive, and it transforms a simple soup into something memorable.
  • Roasting the celeriac first means you get actual depth of flavor instead of that flat, watery vegetable taste you might fear.
  • It comes together in under an hour and feels fancy enough to serve guests without any fuss or stress.
02 -
  • Don't skip roasting the celeriac; steaming it straight into the pot produces a soup that tastes dull and flat, and roasting is what makes this recipe sing.
  • Blend the soup completely smooth before adding cream—lumps of partially blended vegetable never fully disappear, and they'll wreck the silky texture you're going for.
  • Taste your soup before you season it aggressively; vegetable broths vary widely in saltiness, and you can always add more but never take it out.
03 -
  • If your immersion blender seems to be struggling, let the soup cool for just a few minutes—cooler soup blends faster and safer than piping hot soup.
  • Make the hazelnut crumble up to 4 hours ahead and store it in an airtight container, but add the fresh parsley just before serving so it doesn't lose its bright color.
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