Celeriac Soup with Hazelnut Crumble (Printer-Friendly)

Silky roasted celeriac blended with aromatic vegetables, finished with toasted hazelnut butter crumble for irresistible texture 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 - 3.8 cups vegetable broth
06 - 2 tablespoons olive oil

→ Dairy

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

→ Spices & Seasoning

08 - 1/2 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 - 1/4 teaspoon sea salt
13 - 1 tablespoon fresh parsley, finely chopped (optional, for garnish)

# How to Prepare:

01 - Set 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 brown.
03 - While celeriac roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add minced garlic and diced potato, cooking 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 all vegetables are very tender.
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 evenly coated. Remove from heat and set aside to 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 seasoning with salt and pepper as needed.
07 - Ladle soup into serving bowls. Top generously with hazelnut crumble and garnish with chopped parsley.

# Expert Advice:

01 -
  • The roasting step transforms celeriac from mild to genuinely delicious, unlocking a depth that blending alone could never achieve.
  • That hazelnut crumble is your secret weapon—it's the textural contrast that makes people pause mid-spoonful and ask what you did differently.
  • It's naturally vegetarian and gluten-free without tasting like a compromise, and impressive enough to serve to guests who expect something special.
02 -
  • Don't skip the roasting step—boiling celeriac produces a flat, watery soup, but roasting develops the caramelization that makes this dish sing.
  • Toast hazelnuts just before serving; pre-toasted or store-bought crumble loses its fragrance and becomes bitter quickly, and you'll taste the difference immediately.
03 -
  • Make the soup ahead and store it without the hazelnut crumble—reheat gently and top with fresh toasted nuts just before serving for maximum crunch.
  • If your blender struggles with heat, let the soup cool slightly before blending, or work in smaller batches; a silky soup matters more than speed.
Go Back