Celeriac Soup With Hazelnut Crumble

There's something magical about the moment when pale, humble celeriac transforms into something silky and luxurious in your pot. I discovered this soup on a gray autumn afternoon when I was rummaging through the vegetable drawer, feeling uninspired, and found a knobby celeriac hiding in the back. The roasting step changed everything—suddenly the kitchen filled with this nutty, caramelized aroma that made me pause mid-chop. What started as a way to use up forgotten produce became the soup I now crave whenever the weather turns cool.

I made this for my partner on a night when neither of us felt like cooking anything complicated, and watching their face light up when they tasted that first spoonful made me realize comfort food doesn't have to mean effort. We sat with our bowls, the hazelnuts still warm, talking about nothing important, and I thought how these quiet moments are really what cooking is all about.

Ingredients

• Celeriac: The star here—it's earthy and slightly sweet when roasted, almost buttery in texture once blended, and becomes something completely different from raw.
• Potato: This adds body and helps create that velvety mouthfeel without needing cream, so it's doing serious work behind the scenes.
• Onion and garlic: The aromatic foundation that makes the whole soup taste deeper and more intentional.
• Vegetable broth: Quality matters here because there's nowhere for thin, watery broth to hide in a simple soup like this.
• Heavy cream: Optional but transforms the texture into something almost cloud-like—though the soup is genuinely delicious without it too.
• Nutmeg: Just a whisper of it, because it echoes celeriac's natural sweetness and reminds you of autumn in a single pinch.
• Hazelnuts: Toasted in butter until they're golden and fragrant, then scattered on top for that textural contrast that makes eating it feel intentional.

Instructions

Roast the celeriac until golden:

Spread your diced pieces on a baking sheet, toss them in olive oil, and let the oven do the transformative work for 25–30 minutes. You'll know it's ready when the edges are caramelized and the smell makes you want to start eating right then.

Build your aromatic base:

In a large pot, warm olive oil and sauté the onion and garlic until they're soft and fragrant, which takes about 3–4 minutes. This is where the flavor foundation happens, so don't skip it.

Combine and simmer gently:

Add the roasted celeriac and potato to the pot, pour in your broth, bring to a boil, then drop the heat and let it simmer for 15–20 minutes until everything is falling-apart tender. The timing depends on how small you've cut your pieces, so trust your instincts.

Toast the hazelnut crumble:

While the soup simmers, chop your hazelnuts roughly and toast them in butter in a separate skillet for 2–3 minutes until they're golden and smell incredible. Stir in fresh parsley and a pinch of salt, then set aside.

Blend to silky smoothness:

Once the vegetables are tender, use an immersion blender to puree the soup until it's completely smooth and velvety. If you're using a regular blender, work in batches and be careful with the heat.

Finish with cream and seasoning:

Stir in the cream if you're using it, add the nutmeg, salt, and pepper, then taste and adjust to your preference. Reheat gently so the soup stays silky.

Serve with generosity:

Ladle into bowls and crown each one with a generous handful of the warm hazelnut crumble. The contrast between hot soup and crunchy topping is where the magic happens.

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There was a moment when a friend who claims to hate celeriac tried this soup without knowing what it was, and their surprise when I told them was genuinely delightful. That's when I realized this recipe has a quiet confidence to it—it doesn't announce itself loudly, but it wins people over with texture and care.

Why Roasting Changes Everything

The difference between roasted and raw celeriac in soup is almost shocking once you experience it. Roasting brings out a sweetness and depth that boiling simply cannot achieve, and it caramelizes the edges just enough to add complexity. The golden color that develops in the oven tells you something chemical and delicious is happening, and that flavor carries through into every spoonful of the final soup.

Making It Your Own

This soup is a canvas, not a rulebook. Some people swear by finishing it with truffle oil or a drizzle of hazelnut oil for extra gourmet moments, while others add a splash of sherry for depth. I've made it with walnuts instead of hazelnuts when that's what I had on hand, and it's equally good, just slightly different in personality.

Serving and Storage

This soup is genuinely better the next day when the flavors have had time to mingle and mellow, so it's perfect for meal prep or making ahead for a dinner party. A bowl of it alongside crusty bread and a glass of crisp white wine feels like you're treating yourself without actually trying that hard. The crumble should always be added fresh—make it just before serving so it stays crunchy and warm against the hot, silky soup.

• Store the soup and crumble separately in the refrigerator, and they'll keep for up to three days.
• Reheat the soup gently on the stove rather than the microwave, so it doesn't develop any weird texture.
• The crumble can be made the morning of and toasted again for five seconds in a dry skillet just before serving.

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There's something deeply satisfying about a soup this simple becoming something people genuinely look forward to eating. It proves that good cooking isn't about complexity or showing off—it's about respecting your ingredients and trusting the process.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, the soup keeps well in the refrigerator for up to 4 days. Store the hazelnut crumble separately in an airtight container to maintain crunchiness, and add it just before serving.

→ What can I substitute for celeriac?

Cauliflower or parsnips work well as alternatives, though they will create a different flavor profile. Adjust roasting time as needed based on the vegetable you choose.

→ How do I make this vegan?

Simply replace the heavy cream with coconut cream or cashew cream, and use olive oil instead of butter for the hazelnut crumble. The result is equally creamy and delicious.

→ Can I use other nuts for the crumble?

Absolutely! Toasted walnuts, pecans, or almonds work beautifully. Each brings its own unique flavor while maintaining the desirable crunchy texture.

→ Why roast the celeriac first?

Roasting caramelizes the natural sugars in celeriac, adding depth and sweetness to the soup. This step enhances the overall flavor complexity significantly.

→ Can I freeze this soup?

Yes, the soup freezes well for up to 3 months. Freeze without the cream, then add it when reheating. Make fresh hazelnut crumble when ready to serve.