Celeriac With Hazelnut Crumble

There's something almost magical about the smell of celeriac roasting in the oven—earthy and sweet, like autumn decided to move into your kitchen for an hour. I discovered this soup by accident one November afternoon when a farmer's market haul left me staring at a knobby celeriac root and wondering what to do with it. The answer turned out to be this silky, comforting creation that somehow tastes both humble and elegant, especially once that crunchy hazelnut topping hits the spoon. It's become the kind of soup I make when I want to feel like I'm taking care of myself without any fuss.

I made this for my sister on a rainy Sunday, and she actually put her phone down mid-meal to ask for the recipe—something that never happens. We sat at the kitchen counter with our bowls, listening to the rain, and she kept saying things like "but it's just vegetables, how is it so good?" That's when I knew this soup had quietly become something special in my regular rotation.

Ingredients

• Celeriac (1 large, about 700 g): This knobby root vegetable is the hero here—roasting it brings out its natural sweetness and creates that velvety base.
• Potato (1 medium, about 150 g): Adds body and creaminess to the soup without needing heavy cream, though cream is lovely if you have it.
• Onion (1 medium) and garlic (2 cloves): These create the aromatic foundation that makes everything taste intentional.
• Vegetable broth (900 ml): Use good quality broth—it matters more than you'd think in a soup this minimal.
• Olive oil (2 tbsp): Divided between roasting and sautéing to build flavor layers.
• Heavy cream (100 ml, optional): Use plant-based cream for a vegan version, or skip it entirely for a lighter soup that still feels luxurious.
• Sea salt and freshly ground black pepper: Season to your taste as you go, not all at once.
• Ground nutmeg (1/4 tsp): Just a whisper of this spice bridges the earthy celeriac with the toasted hazelnut finish.
• Hazelnuts (60 g whole): These are what make people ask for seconds—toast them until golden and fragrant for the best crumble.
• Butter (1 tbsp, or olive oil for vegan): Toasts the hazelnuts and adds that golden, roasted aroma.
• Fresh parsley (1 tbsp, finely chopped): Brings brightness and freshness to the toasted, nutty crumble.

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Roast the celeriac until golden:

Preheat your oven to 200°C (400°F) and toss the diced celeriac with 1 tbsp olive oil on a baking sheet. Let it roast for 25-30 minutes, stirring once halfway through, until the edges turn golden and it smells irresistibly nutty. This step is where the soup's flavor really begins.

Build the aromatics:

While the celeriac roasts, heat 1 tbsp olive oil in your pot over medium heat and add the diced onion and minced garlic. Sauté gently for 3-4 minutes until softened and fragrant, stirring occasionally so nothing sticks.

Simmer the vegetables:

Add the roasted celeriac and diced potato to the pot, then pour in the vegetable broth. Bring everything to a boil, then turn the heat down and let it simmer for 15-20 minutes until the vegetables are completely tender and easily break apart with a spoon.

Toast the hazelnut crumble:

While the soup simmers, roughly chop the hazelnuts and heat the butter in a small skillet over medium heat. Toast the hazelnuts for 2-3 minutes, stirring constantly, until they're golden and fill the kitchen with that toasted, almost caramel-like aroma. Stir in the fresh parsley and a pinch of salt, then remove from heat.

Blend to silky smoothness:

Using an immersion blender, puree the soup directly in the pot until completely smooth—this usually takes a minute or two of steady blending. If using a stand blender, work in batches carefully since the soup is hot.

Season and finish:

Stir in the cream (if using), nutmeg, and season with salt and pepper to taste. Gently reheat if needed, being careful not to boil if you've added cream.

Serve with flourish:

Ladle the soup into bowls and generously sprinkle the hazelnut crumble on top so you get that satisfying crunch with every spoonful.

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There was a moment last winter when a friend took a spoonful, closed their eyes, and said something like "this tastes like someone's grandmother's secret recipe," which made me laugh because it's really just vegetables and hazelnuts. But that's the magic of it—when you slow down and let simple things be good, people notice.

The Art of Roasting Root Vegetables

Roasting celeriac—or any root vegetable—transforms it from something mild into something memorable because the heat draws out natural sugars and creates those caramelized edges. The key is not crowding the pan and giving it enough space to brown rather than steam. I've learned that turning it once halfway through is better than constantly stirring; it lets one side get golden before you flip it. The payoff is in the aroma and color, which tells you everything about the flavor waiting in that bowl.

When Soup Becomes Comfort

There's something about a bowl of soup that hits differently than other foods—maybe it's the warmth, maybe it's that you can taste every ingredient, or maybe it's just that soup is what people make when they want to say something without words. This one is velvety without being heavy, filling without being thick, and elegant enough for company but easy enough for a Tuesday night. It reminds me that the best comfort food isn't complicated; it's just made with attention and care.

Pairing and Serving Ideas

Serve this soup hot with thick slices of crusty bread for dipping—something with a good crust and an open crumb that soaks up the smoothness without falling apart. A crisp white wine like Sauvignon Blanc is the perfect partner, brightening everything on the palate. You can also drizzle a little hazelnut oil over the top just before serving if you want to push it into gourmet territory, or add a few extra herbs like thyme or chives for color and freshness.

• Make sure your bowls are warm when you serve—cold bowls cool down the soup and ruin the experience.
• If you have extra hazelnut crumble, store it separately in an airtight container for up to three days and add it fresh to any leftovers.
• This soup actually tastes even better the next day after the flavors have had time to settle and meld together.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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This soup taught me that cooking doesn't always need to be complicated to be meaningful—sometimes the best meals are just about letting good ingredients shine. I hope it becomes one of those recipes you make again and again, the way I do.

Recipe FAQs

→ What does celeriac taste like?

Celeriac has a mild, celery-like flavor with subtle earthy sweetness and a smooth, creamy texture when cooked. It's less intense than celery stalks and develops a rich, nutty depth when roasted.

→ Can I make this soup ahead of time?

Absolutely. The soup base can be prepared up to 2 days in advance and refrigerated. Store the hazelnut crumble separately in an airtight container and reheat gently before serving, adding fresh crumble as the final touch.

→ Is this soup freezer-friendly?

Yes, the soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stove. Prepare fresh hazelnut crumble when serving.

→ What can I substitute for hazelnuts?

Toasted walnuts, pecans, or almonds work beautifully as alternatives. For nut-free options, try toasted pumpkin seeds or a crusty herb breadcrumb topping sautéed in olive oil until golden and crisp.

→ How do I achieve the smoothest texture?

Roasting the celeriac first softens it thoroughly before blending. Use an immersion blender for 2-3 minutes or a high-speed blender in batches, ensuring no fibrous pieces remain. Adding cream helps achieve luxurious silkiness.

→ Can I make this vegan?

Certainly. Replace heavy cream with full-fat coconut cream, cashew cream, or oat cream. Use olive oil instead of butter for the hazelnut crumble. The result remains creamy and satisfying while being completely plant-based.