Save to Pinterest There's something almost meditative about roasting celeriac until it turns golden and sweet, filling the kitchen with that nutty, earthy aroma. Years ago, I found this root vegetable sitting in a farmers market pile, looking rather imposing with its knobby exterior, and decided it deserved more than just a curious glance. What started as an experiment in texture and flavor became this silky soup, the kind that feels both elegant and deeply comforting in a single spoonful. The hazelnut crumble on top was a happy accident, really, born from leftover nuts and a desire to break the silence of smoothness. Now it's the dish I turn to when I want something that tastes like autumn but works any time of year.
I made this for a dinner party on a drizzly February evening, and honestly, I was nervous the celeriac would feel too adventurous for my guests. But watching their faces soften on that first spoonful, the way they paused to really taste it, reminded me why I cook at all. Someone asked for the recipe before dessert even hit the table, which has never happened before.
Ingredients
- Celeriac (about 700 g): This gnarly root vegetable becomes incredibly sweet and creamy when roasted, almost buttery, and it's the soul of this soup.
- Potato (about 150 g): Adds body and helps thicken the soup naturally without any cream, keeping it light if you want.
- Onion and garlic: The aromatic foundation, softened gently to build flavor layers from the very beginning.
- Vegetable broth (900 ml): Use something you'd actually drink on its own, because it flavors everything around it.
- Heavy cream or plant-based alternative: Optional, but it does add a whisper of richness that makes the soup feel indulgent.
- Sea salt and freshly ground black pepper: Never skip the fresh grinding, the flavor difference is real.
- Ground nutmeg (1/4 tsp): A tiny pinch is all you need, just enough to add warmth without announcing itself.
- Whole hazelnuts (60 g): Choose raw or unsalted if you can, they'll toast beautifully and taste more like themselves.
- Unsalted butter or olive oil: For toasting the nuts and bringing out their deep, golden character.
- Fresh parsley: The final green note that reminds you this soup is alive and current.
Instructions
- Roast the celeriac until it turns golden:
- Preheat your oven to 200°C and spread the diced celeriac on a baking sheet with a drizzle of olive oil. Toss it around so every piece gets coated, then roast for 25-30 minutes, stirring once halfway through, until the edges are caramelized and the flesh is completely tender. This roasting step is where the magic happens, transforming the vegetable from earthy to sweet.
- Build the aromatic base:
- Heat olive oil in a large pot and add the diced onion and minced garlic, cooking gently for 3-4 minutes until they're soft and fragrant but not brown. You want to hear them gently sizzling, not aggressively cooking.
- Combine and simmer everything:
- Add the roasted celeriac and diced potato to the pot, then pour in the vegetable broth and bring it to a boil. Reduce the heat and let it simmer for 15-20 minutes until the vegetables are so soft they practically fall apart.
- Toast the hazelnuts while you wait:
- In a small skillet over medium heat, add butter and the roughly chopped hazelnuts, toasting for 2-3 minutes until they're golden and smell absolutely wonderful. Stir in the fresh parsley and a pinch of salt, then set aside to cool slightly.
- Blend until silky smooth:
- Use an immersion blender to puree the soup directly in the pot, or carefully transfer it in batches to a stand blender if you prefer. The goal is complete smoothness, so don't rush this step.
- Finish with cream and spices:
- Stir in the cream if you're using it, then add the nutmeg, salt, and freshly ground pepper to taste. Reheat gently if the soup has cooled during blending.
- Serve with crunch on top:
- Ladle the soup into bowls and crown each one with a generous handful of the hazelnut crumble. The warmth of the soup will soften the nuts just slightly while keeping them delightfully crunchy.
Save to Pinterest There was a quiet moment at the table that evening when everyone was just eating, no talking, which in a dinner party usually means you've done something right. That's when I realized this soup isn't just food, it's the kind of thing that gives people permission to slow down and actually taste what's in front of them.
Why Roasting Makes All the Difference
The decision to roast celeriac before blending it is where this recipe separates itself from standard vegetable soups. When you apply dry heat, the natural sugars in the vegetable caramelize at the edges, creating depth and complexity that simply simmering it never achieves. I learned this the hard way by making the soup both ways, and the roasted version won so decisively that I've never looked back.
Texture as Flavor
A smooth soup can feel a bit one-note if you're not careful, which is why the hazelnut crumble isn't just a topping but a crucial part of the dish's identity. The moment your spoon breaks through those toasted nuts into the silky soup beneath, you get three different sensations at once, and somehow that makes the whole thing taste better. It's the same principle that makes a cake more interesting with frosting, but applied to something savory.
Making It Your Own
This recipe is genuinely flexible, and I've made it three different ways depending on who I'm cooking for and what I have on hand. The base soup itself is forgiving enough that you can adjust the cream, change the herbs, or even swap hazelnuts for toasted walnuts if that's what you love. That said, there are a few things worth protecting if you want the best result.
- The roasting of celeriac is non-negotiable, but you can roast it at a slightly lower temperature if your oven runs hot, just give it a few extra minutes.
- Fresh parsley in the crumble matters more than you'd think, it adds a green brightness that dried herbs simply cannot match.
- Taste your soup before serving and season it boldly, remembering that the hazelnut crumble brings saltiness too.
Save to Pinterest This soup reminds me every time I make it that the most satisfying meals often come from treating simple vegetables with respect and patience. Serve it hot, with crusty bread and maybe a glass of crisp white wine, and watch people discover that celeriac is far more interesting than they ever imagined.
Recipe FAQs
- → What does celeriac taste like?
Celeriac has a mild, celery-like flavor with subtle earthy notes and a hint of parsley. When roasted, it develops natural sweetness and depth that creates a beautifully smooth base.
- → Can I make this soup vegan?
Absolutely. Substitute the heavy cream with your favorite plant-based cream and use olive oil instead of butter in the hazelnut crumble. The result remains velvety and delicious.
- → How do I get the smoothest texture?
Roasting the celeriac first concentrates flavor and ensures tenderness. Blend thoroughly with an immersion blender until completely silky, and don't forget the nutmeg—it enhances the natural creaminess.
- → Can I prepare this ahead?
The soup base keeps well in the refrigerator for 3-4 days and freezes beautifully for up to 3 months. Make the hazelnut crumble fresh and sprinkle it just before serving to maintain its irresistible crunch.
- → What can I serve alongside?
Crusty bread or baguette is perfect for soaking up every drop. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. For a complete meal, add a simple green salad with vinaigrette.
- → Why roast the celeriac first?
Roasting caramelizes the natural sugars in celeriac, adding depth and sweetness you won't get from boiling alone. This extra step creates a more complex, satisfying flavor profile.