Celeriac Soup with Hazelnut Crumble (Print-Friendly)

Silky roasted celeriac purée with crunchy hazelnut topping for contrasting textures and depth.

# What You'll 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 - 30 fl oz vegetable broth
06 - 2 tbsp olive oil

→ Dairy

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

→ Spices & 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

# Cooking Steps:

01 - Preheat the oven to 390°F.
02 - Toss celeriac cubes with 1 tbsp 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 tbsp 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, or work in batches with a 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 roasted celeriac becomes silky and subtly sweet, nothing like the raw version you might have avoided in the past.
  • That hazelnut crumble on top gives you a textural surprise in every spoonful, like finding a small treasure.
  • It's the kind of elegant soup that feels restaurant-quality but honestly takes less than an hour from start to table.
02 -
  • Roasting the celeriac is non-negotiable—it completely changes the flavor profile from vegetal to subtly sweet and caramelized, which is the entire heart of this soup.
  • Toast your hazelnuts yourself in a dry pan rather than buying pre-toasted; the fresher flavor is noticeably brighter and the texture stays crispier in the bowl.
03 -
  • Make the hazelnut crumble while the soup simmers so it stays crispy and never gets soggy or chewy; add it to bowls right before serving.
  • If your blender struggles with hot liquid, let the soup cool for 5 minutes before puréeing, or blend in batches and pour back into the warm pot rather than working with the full volume at once.
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