Celeriac Soup with Hazelnut Crumble (Printable)

A smooth, comforting bowl of roasted celeriac topped with crispy hazelnuts for added texture and nutty flavor.

# What You Need:

→ Vegetables

01 - 1 large celeriac (about 1.5 lbs), peeled and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato (about 5.3 oz), peeled and diced

→ Liquids

05 - 3.8 cups vegetable broth
06 - 2 tablespoons olive oil

→ Dairy

07 - 3.4 fl oz heavy cream or plant-based alternative

→ Spices & Seasoning

08 - 1/2 teaspoon ground white pepper
09 - Salt, to taste

→ Hazelnut Crumble

10 - 2.5 oz whole hazelnuts, roughly chopped
11 - 1 tablespoon unsalted butter or plant-based margarine
12 - 1/4 teaspoon sea salt
13 - 1 tablespoon fresh parsley, finely chopped

# Steps:

01 - Set oven to 390°F (200°C).
02 - Toss celeriac cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning halfway through, until soft and golden.
03 - While celeriac roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add garlic and potato; cook for another 2 minutes.
04 - Transfer roasted celeriac to the pot. Add vegetable broth and bring to a gentle boil. Simmer for 15–20 minutes until vegetables are very soft.
05 - Toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and coated. Remove from heat and cool slightly.
06 - Use an immersion blender to purée the soup until silky smooth. Alternatively, work in batches with a countertop blender. Stir in cream if using. Taste and adjust salt and pepper.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Tips:

01 -
  • It's the kind of soup that tastes like it took all day, but you'll have it on the table in an hour.
  • The roasting step makes the celeriac taste deeper and sweeter than boiling ever could.
  • That hazelnut crumble isn't just a topping—it's the textural surprise that makes people ask for seconds.
  • Naturally vegetarian and gluten-free without any awkward substitutions or compromises.
02 -
  • Don't skip the roasting step—boiled celeriac soup tastes thin and grassy, but roasted celeriac becomes sweet and almost nutty, completely transforming the dish.
  • If your blender isn't powerful enough to make the soup truly smooth, a sieve is your friend; push the blended soup through it gently and the result will be restaurant-quality silky.
  • The hazelnut crumble can be made an hour or two ahead and stored in an airtight container, but add it just before serving or it'll soften and lose its crisp texture.
03 -
  • Make your vegetable broth count by simmering it with a bay leaf and a few peppercorns for 5 minutes before adding it to the pot—this tiny step elevates the entire dish.
  • Keep your immersion blender at a consistent depth and speed rather than plunging it up and down; this creates a smoother, silkier texture without incorporating excess air that can make the soup look grayish.
  • If the soup seems too thick after blending, don't panic—warm broth or even hot milk stirred in gradually gets you to exactly the consistency you want.
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