Celeriac Soup with Hazelnut Crumble (Printable)

Silky roasted celeriac blended with aromatic vegetables, finished with crunchy hazelnut topping for perfect contrast.

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

→ Dairy

07 - 3.4 fl oz 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 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

# How To:

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 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 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 to purée the soup until silky smooth, or 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 Tips:

01 -
  • The celeriac becomes impossibly creamy without needing cream, though a splash makes it even more luxurious if you want it.
  • Roasting the celeriac first is the secret that transforms it from bland to deeply savory and slightly sweet, something you'll taste and immediately want to make again.
  • The hazelnut crumble adds a textural surprise that keeps every spoonful interesting, and it takes barely five minutes to make.
02 -
  • Don't skip roasting the celeriac—boiling it alone leaves it tasting one-dimensional and watery, but roasting concentrates its flavor and adds a subtle caramel note that makes all the difference.
  • If your blender isn't powerful enough or you're impatient, the soup doesn't have to be perfectly smooth; a slightly chunky, rustic texture is equally delicious and more forgiving.
03 -
  • Turn the celeriac pieces so they face a different direction halfway through roasting—this ensures even browning and prevents any watery pieces from hiding at the bottom of the tray.
  • Taste the soup before adding salt; the vegetable broth often carries more salt than you'd expect, so add gradually and adjust at the end rather than being heavy-handed at the start.
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