Celeriac With Hazelnut Crumble (Print Version)

Roasted celeriac blended into a velvety soup, topped with crunchy toasted hazelnuts and fresh parsley for a comforting European-style 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

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat. Roast for 25–30 minutes, turning once, until golden and tender.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and garlic, sauté for 3–4 minutes until softened.
03 - Add roasted celeriac and diced potato to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until vegetables are very soft.
04 - Roughly chop hazelnuts. Heat butter in a small skillet over medium heat, add hazelnuts, and toast for 2–3 minutes until golden and fragrant. Stir in parsley and a pinch of salt, then remove from heat.
05 - Use an immersion blender to purée soup until completely smooth (alternatively, transfer to a 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.

# Top Tips:

01 -
  • The roasted celeriac develops a deep, nutty sweetness that makes you forget you're eating something so simple and wholesome.
  • That hazelnut crumble is the real star—it adds a toasted crunch and warmth that transforms a quiet soup into something guests actually get excited about.
  • It's naturally gluten-free and can easily become vegan, so it works for almost everyone at the table.
02 -
  • Don't skip the roasting step—boiling celeriac alone gives you a flat, one-dimensional flavor, but roasting develops sweetness and depth that makes all the difference.
  • The hazelnut crumble is not a garnish, it's the whole point—keep it in a separate container until serving so it stays crunchy instead of getting soggy.
03 -
  • If your immersion blender leaves tiny bits of texture, strain the soup through a fine mesh sieve for that silky restaurant finish—it takes an extra minute but feels luxurious.
  • Toast your hazelnuts in the oven on a sheet for 8-10 minutes at 180°C instead of in a skillet if you're making larger quantities or want more even browning.
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