Celeriac Soup with Hazelnut Crumble (Printer View)

Silky roasted celeriac base meets crispy hazelnut topping for a satisfying vegetarian bowl.

# 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 oz), peeled and diced

→ Liquids

05 - 3.75 cups vegetable broth
06 - 2 tablespoons olive oil

→ Dairy (optional)

07 - 0.4 cup heavy cream or plant-based alternative

→ Spices & Seasoning

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

→ Hazelnut Crumble

10 - 2.5 oz 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

# Method:

01 - Preheat the oven to 390°F.
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, 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 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 salt and pepper.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Advice:

01 -
  • The hazelnut crumble transforms each spoonful into something extraordinary, adding this warm, nutty contrast that makes the soup feel special without any fuss.
  • Roasting the celeriac first deepens its natural flavor in a way boiling never could, giving you restaurant quality results with basically zero technique.
02 -
  • Celeriac oxidizes and turns brown quickly once cut, so either prepare it right before cooking or toss the cubes in a little lemon water to keep them pristine.
  • The soup will thicken as it sits, so if you're making it ahead or reheating leftovers, you might need to stir in a splash more broth or water to reach that perfect consistency.
03 -
  • Don't rush the roasting step — those golden edges on the celeriac are where all the deep, caramelized flavor lives.
  • Keep your hazelnuts moving in the skillet because they go from perfectly toasted to burnt in seconds.
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