Celeriac With Hazelnut Crumble (Printable Version)

Roasted celeriac blended into a velvety soup, finished with buttery hazelnut crumble and fresh parsley.

# What You 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 oz), peeled and diced

→ Liquids

05 - 3.75 cups vegetable broth
06 - 2 tbsp olive oil
07 - 3.4 fl oz heavy cream (optional, or plant-based cream for vegan)

→ Seasonings

08 - 1 tsp sea salt, or to taste
09 - 1/2 tsp black pepper, freshly ground
10 - 1/4 tsp ground nutmeg

→ Hazelnut Crumble

11 - 2.1 oz whole hazelnuts
12 - 1 tbsp unsalted butter (or olive oil for vegan)
13 - 1 tbsp fresh parsley, finely chopped
14 - Pinch of sea salt

# How-To Steps:

01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat. Roast for 25-30 minutes, turning once, until golden and tender.
02 - Heat 1 tbsp olive oil in a large pot over medium heat. Add 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 puree soup until completely smooth (or transfer to 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.

# Expert Tips:

01 -
  • It's surprisingly simple to make but tastes like you've spent hours in the kitchen perfecting it.
  • The contrast between creamy soup and crunchy hazelnut topping is genuinely addictive, hitting two textures at once.
  • Naturally vegetarian and gluten-free, yet nobody ever feels like they're missing meat or anything hearty.
02 -
  • Don't skip the roasting step trying to save time, it's what transforms ordinary celeriac into something sweet and caramelized that makes this soup special.
  • Keep the hazelnut crumble separate until the last moment, otherwise it will soften into the soup and you'll lose that essential texture contrast.
03 -
  • If your soup is thicker than you'd like after blending, warm some additional broth and add it gradually until you reach the consistency you want.
  • Make the hazelnut crumble up to two hours ahead and store it in an airtight container so it stays completely crispy.
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