Celeriac Soup With Hazelnut Crumble (Printer-friendly)

Velvety roasted celeriac soup topped with crunchy toasted hazelnuts. Vegetarian, gluten-free comfort in a bowl.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (about 1.5 lbs), peeled and diced
02 - 1 medium onion, diced
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 tablespoons olive oil
07 - 3.4 fl oz heavy cream, optional or plant-based cream for vegan

→ Seasonings

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

→ Hazelnut Crumble

11 - 2.1 oz whole hazelnuts
12 - 1 tablespoon unsalted butter or olive oil for vegan
13 - 1 tablespoon fresh parsley, finely chopped
14 - Pinch of sea salt

# How to Make It:

01 - Preheat oven to 400°F. Spread diced celeriac on baking sheet, drizzle with 1 tablespoon olive oil, toss to coat, and roast for 25-30 minutes, turning once, until golden and tender.
02 - Heat 1 tablespoon olive oil in large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
03 - Add roasted celeriac and diced potato to pot. Pour in vegetable broth and bring to boil. Reduce heat and simmer for 15-20 minutes until vegetables are very soft.
04 - While soup simmers, roughly chop hazelnuts. Heat butter in small skillet over medium heat, add hazelnuts, and toast for 2-3 minutes until golden and fragrant. Stir in parsley and pinch of salt, then remove from heat.
05 - Once soup vegetables are tender, use immersion blender to puree until completely smooth, or transfer to stand blender in batches.
06 - Stir in cream if using, nutmeg, salt, and pepper. Reheat gently if needed.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.

# Expert Advice:

01 -
  • The roasting step caramelizes the celeriac into something almost luxurious, way more interesting than boiling it would ever be.
  • That hazelnut crumble isn't just garnish—it's the secret ingredient that makes people ask for the recipe before they even finish their bowl.
  • It's naturally gluten-free and easy to make vegan, so it actually works for nearly everyone at the table.
02 -
  • Don't skip the roasting step—boiling the celeriac gives you a soup that tastes flat and one-dimensional, but roasting it first creates this caramelized sweetness that changes everything.
  • If your soup ends up thicker than you like, thin it with more broth a little at a time rather than dumping it all in at once; it's easier to adjust from there.
03 -
  • Make the hazelnut crumble just before serving so it stays crispy and warm rather than getting soft and absorbed into the soup.
  • If you're cooking for someone with nut allergies, crushed seeds like sunflower or pumpkin with a touch of butter create that same textural contrast.
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