Celeriac Hazelnut Crumble Soup (Printable)

Silky roasted celeriac blended with creamy potato, finished with toasted hazelnut butter crumble for crunch.

# 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 - 3.75 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

# Directions:

01 - Heat oven to 390°F.
02 - Toss celeriac cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25 to 30 minutes, turning halfway through, until soft and golden.
03 - Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add minced garlic and diced 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 to 20 minutes until all vegetables are very soft.
05 - Toast chopped hazelnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and fully 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 as needed.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and fresh chopped parsley.

# Expert Tips:

01 -
  • The soup tastes restaurant-quality but takes almost no active effort once everything hits the pot.
  • That hazelnut crumble breaks all the rules by adding crunch and warmth where you'd expect just smooth creaminess.
  • It's naturally gluten-free, dairy-optional, and honestly feels fancy enough to serve when someone important is coming over.
02 -
  • Do not skip roasting the celeriac—boiling it straight into the pot leaves it tasting flat and slightly bitter instead of sweet and complex.
  • Blend the soup thoroughly and patiently; any remaining graininess will ruin the entire experience, so go slower than you think you need to.
03 -
  • If your immersion blender struggles or your soup is too thick, thin it slightly with warm broth until blending becomes effortless—thicker isn't always better.
  • Toast your hazelnuts just until fragrant and golden; a few seconds past that and they'll taste bitter instead of warm and buttery.
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