Celeriac Soup With Hazelnut Crumble (Printable)

Velvety roasted celeriac blended to silky perfection, finished with a crunchy toasted hazelnut and parsley topping.

# 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 5.3 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 use 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

# Step-by-Step:

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 diced onion and minced garlic, sauté for 3-4 minutes until softened and fragrant.
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 - Once soup vegetables are tender, use an immersion blender to puree until completely smooth, or transfer to a blender in batches and blend until silky.
06 - Stir in cream if using, ground nutmeg, sea salt, and black pepper. Reheat gently over low heat if needed, stirring occasionally.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve hot, optionally garnished with additional fresh herbs or a drizzle of hazelnut oil.

# Expert Suggestions:

01 -
  • The roasted celeriac develops a nutty sweetness that makes this soup taste far more sophisticated than the effort requires.
  • It's naturally creamy without being heavy, so you can eat a full bowl and feel nourished rather than stuffed.
  • That hazelnut crumble adds texture and makes it feel like you've done something special, even on a weeknight.
02 -
  • Don't skip the roasting step—boiling celeriac alone produces a flat, vegetal soup, but roasting it first creates caramel notes that make everything taste richer and more complex.
  • The hazelnut crumble needs to be added just before serving, or it will soften into the soup and lose the textural magic that makes people pause mid-bite.
03 -
  • If your hazelnuts are already roasted, be gentler with the heat and just warm them in the butter—you're looking to bring out the oils and fragrance, not to burn them.
  • Make the soup ahead and store it in the fridge for up to three days, but toast the hazelnut crumble fresh on the day you serve it so it stays crispy and alive.
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