Celeriac Soup with Hazelnut Crumble (Printable Version)

Silky roasted celeriac blended with aromatic vegetables and finished with toasted hazelnut crunch for a comforting vegetarian bowl.

# Ingredient List:

→ 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 tbsp olive oil

→ Dairy

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

→ Spices and Seasoning

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

→ Hazelnut Crumble

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

# How to Make It:

01 - Preheat oven to 390°F.
02 - Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on baking tray and roast for 25-30 minutes, turning halfway, until soft and golden.
03 - While celeriac roasts, heat 1 tbsp olive oil in 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 pot. Add vegetable broth and bring to gentle boil. Simmer for 15-20 minutes until vegetables are very soft.
05 - Toast hazelnuts in 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 immersion blender to purée soup until silky smooth, or work in batches with countertop blender. Stir in cream if using. Taste and adjust seasoning with salt and pepper.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Tips:

01 -
  • The roasting step is secretly the magic trick that makes this soup taste nothing like ordinary celery—it's deeper, almost caramel-like.
  • That hazelnut crumble on top turns something simple into something you'd actually want to make for guests.
  • It's naturally gluten-free and can go vegan in about thirty seconds if you need it to.
02 -
  • Don't skip the roasting step thinking you can just boil the celeriac—roasting takes an extra 30 minutes but creates an entirely different soup, one that tastes intentional rather than rushed.
  • Toast your hazelnuts until they smell almost nutty-sweet; undertoasted nuts taste bitter and woody, which completely changes the whole dish.
  • The soup thickens slightly as it cools, so if it seems thin when hot, give it time before deciding to add more cream.
03 -
  • Make the hazelnut crumble while the soup simmers so both elements are ready at exactly the same time and the nuts are still warm and crispy when you serve.
  • If your celeriac cubes are vastly different sizes, the smaller ones will overcook—take an extra minute to cut them as evenly as you can.
  • Keep tasting the soup as you blend it; sometimes you need slightly less cream than the recipe suggests, and that's okay.
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