Celeriac Soup with Hazelnut Crumble (Print Version)

Roasted celeriac purée with crispy hazelnut butter topping creates this velvety European soup.

# 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 tbsp olive oil

→ Dairy

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

→ Spices and 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 (optional, for garnish)

# How to Prepare:

01 - Set oven to 392°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, or work in batches with a countertop blender. 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 roasting step creates a sweetness that transforms earthy celeriac into something almost luxurious.
  • That hazelnut crumble adds a textural surprise that keeps you coming back for another spoonful.
  • It's naturally vegetarian and gluten-free, making it a crowd-pleaser without any kitchen gymnastics.
02 -
  • Don't skip the roasting step—boiling celeriac alone gives you a flat, vegetable-y soup, but roasting transforms it into something genuinely special.
  • If your immersion blender seems to be struggling, let the soup cool for a few minutes first; it blends more smoothly when it's not at peak temperature.
03 -
  • Make the hazelnut crumble a few hours ahead if you want it extra crispy, and store it in an airtight container away from the soup's steam.
  • This soup freezes beautifully without the cream or crumble; add those finishing touches after reheating for the best texture and flavor.
Return