Celeriac Soup with Hazelnut Crumble (Print view)

Silky roasted celeriac purée topped with crispy buttered hazelnuts for a warming vegetarian bowl.

# Ingredient List:

→ 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 tbsp olive oil

→ Dairy

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

→ Spices & Seasoning

08 - 0.5 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 - 0.25 tsp sea salt
13 - 1 tbsp fresh parsley, finely chopped

# How-To Steps:

01 - Preheat the oven to 390°F.
02 - Toss celeriac cubes with 1 tbsp 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 tbsp 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 - 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. Stir in cream if using. Taste and adjust seasoning with salt and pepper.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Suggestions:

01 -
  • The soup is velvety without feeling heavy, and roasting the celeriac gives it a subtle sweetness that feels almost luxurious.
  • That hazelnut crumble isn't just a topping—it's the textural surprise that makes people ask for the recipe before they've finished their bowl.
  • It's naturally vegetarian and gluten-free, so it works for almost any table without feeling like a compromise.
02 -
  • Don't skip the roasting step—it's what gives celeriac its depth; boiling it alone leaves you with a thin, vegetal-tasting soup that misses the entire point.
  • The immersion blender is your friend here; it's faster, easier, and honestly more forgiving than trying to batch-blend hot soup without making a mess.
03 -
  • Make the soup the day before and reheat it gently—the flavors settle and deepen overnight, and you'll have an easier time of dinner the next day.
  • Toast your hazelnuts just before serving so they stay crisp; if you make them too far ahead, they'll soften from the steam of the soup and lose their textural appeal.
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