Celeriac Soup with Hazelnut Crumble (Printable Version)

Smooth roasted celeriac paired with a crisp, buttery hazelnut crumble. Elegant, earthy, and completely vegetarian.

# 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 - 30 fl oz vegetable broth
06 - 2 tbsp olive oil

→ Dairy

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

→ Spices & 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

# Steps to Follow:

01 - Preheat oven to 390°F. Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on baking tray and roast for 25-30 minutes, stirring halfway through, until tender and golden.
02 - While celeriac roasts, heat 1 tbsp olive oil in large pot over medium heat. Sauté onion for 4 minutes until translucent. Add minced garlic and diced potato, cooking for 2 minutes more.
03 - Transfer roasted celeriac to pot. Pour in vegetable broth and bring to gentle boil. Reduce heat and simmer for 15-20 minutes until all vegetables are very soft.
04 - In dry skillet over medium heat, toast hazelnuts for 3-4 minutes until fragrant. Add butter and sea salt, stirring continuously until nuts are golden and fully coated. Remove from heat and allow to cool slightly.
05 - Using immersion blender, purée soup until completely smooth and velvety. Alternatively, work in batches with countertop blender. Stir in cream if using. Taste and adjust seasonings with salt and white pepper as needed.
06 - Ladle soup into bowls. Top generously with hazelnut crumble and scattered fresh parsley.

# Additional Tips::

01 -
  • It transforms a humble, knobby root into something luxurious without any fuss or fancy technique.
  • The hazelnut crumble adds a nutty crunch that makes every spoonful feel complete and satisfying.
  • It is naturally gluten free and adaptable to whatever dietary preferences your table requires.
  • The roasting step deepens the flavor in a way that boiling never could, bringing out hidden sweetness.
02 -
  • Do not skip roasting the celeriac because boiling it will give you a flat, one note soup instead of the sweet, caramelized depth you want.
  • Blend the soup longer than you think you need to, at least a full minute, or you will end up with a grainy texture instead of silky smoothness.
  • Make the hazelnut crumble just before serving so it stays crunchy, because it will soften quickly if it sits in the soup too long.
03 -
  • Peel the celeriac with a sharp knife instead of a peeler because the skin is too thick and knobby for most peelers to handle cleanly.
  • Toast the hazelnuts until they smell like a bakery, but watch them closely because they go from perfect to burned in seconds.
  • If your soup tastes a little flat, add a pinch of white pepper and a small squeeze of lemon, it will wake up all the flavors immediately.
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