Celeriac Soup With Hazelnut Crumble (Printable)

Velvety roasted celeriac soup finished with a crunchy hazelnut topping for added texture and rich flavor.

# Ingredient List:

→ Vegetables

01 - 1 large celeriac (approximately 1.5 lbs), peeled and diced
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium potato (approximately 5 oz), peeled and diced

→ Liquids

05 - 3.75 cups vegetable broth
06 - 2 tbsp olive oil
07 - 0.5 cup heavy cream, or plant-based cream alternative

→ Seasonings

08 - 1 tsp sea salt, adjusted to taste
09 - 0.5 tsp black pepper, freshly ground
10 - 0.25 tsp ground nutmeg

→ Hazelnut Crumble

11 - 0.66 cup whole hazelnuts
12 - 1 tbsp unsalted butter, or olive oil for vegan preparation
13 - 1 tbsp fresh parsley, finely chopped
14 - Pinch of sea salt

# How-To Steps:

01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat evenly. Roast for 25 to 30 minutes, stirring halfway through, until golden brown and tender.
02 - Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
03 - Add roasted celeriac and diced potato to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until all vegetables are very tender.
04 - While soup simmers, roughly chop hazelnuts. Heat butter in a small skillet over medium heat, add hazelnuts, and toast for 2 to 3 minutes until golden and fragrant. Stir in fresh parsley and a pinch of salt, then remove from heat.
05 - Once vegetables are tender, use an immersion blender to purée soup until completely smooth, or transfer to a stand blender in batches and blend until velvety.
06 - Stir in cream, nutmeg, salt, and pepper. Gently reheat if necessary, avoiding vigorous boiling to maintain soup's silky texture.
07 - Ladle soup into serving bowls and generously sprinkle with hazelnut crumble. Serve immediately while hot.

# Expert Hints:

01 -
  • That hazelnut crumble hits different—it's crunchy, warm, and adds a sophisticated texture that surprises you in the best way.
  • The soup itself is naturally elegant but takes zero pretense to make, so you feel accomplished without the stress.
  • It's forgiving and adaptable, whether you're keeping it vegetarian or going fully plant-based, and tastes just as good the next day.
02 -
  • Roasting the celeriac is non-negotiable—boiling it straight gives you soup that tastes flat and one-dimensional, but that caramelization layer changes everything.
  • Don't over-blend into oblivion; smooth is beautiful, but a tiny bit of texture keeps it interesting and prevents it from feeling like wallpaper paste.
  • The hazelnut crumble needs to be added right before serving while it's still warm, otherwise it softens and loses that satisfying crunch that makes this soup special.
03 -
  • If your immersion blender starts to struggle midway through, you know the soup is the right consistency—stop there instead of pushing for absolute smoothness.
  • Taste the soup before adding all your salt and pepper, because your broth might already be seasoned, and you'll avoid making it oversalted.
  • A pinch of white pepper instead of black looks more elegant if you're serving this to someone and prefer not to see dark specks, though black pepper tastes just as good.
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