Pin It There's something about autumn that makes me crave soup, and this celeriac one arrived in my kitchen by accident. A friend left a knobby celeriac on my counter after farmers market shopping, and I had no idea what to do with it until I remembered how beautifully it roasts. That golden, caramelized moment in the oven changed everything, transforming this humble root vegetable into something luxurious and silky when blended.
I made this for my sister last winter when she needed comfort food, and watching her face light up at that first spoonful reminded me why I cook. The soup was silky enough to feel indulgent, but the crunch of hazelnuts kept it interesting, and somehow it felt both elegant and deeply unpretentious.
Ingredients
- Celeriac (700g): This knobbly root has an earthy, slightly celery-like flavor that becomes almost creamy when roasted and blended, the potato helps build body without overwhelming the delicate taste.
- Onion and garlic: The aromatic foundation that builds flavor while the celeriac roasts, use fresh garlic rather than jarred for a cleaner taste.
- Potato (150g): Acts as a natural thickener and creates that velvety texture without cream if you prefer to skip it.
- Vegetable broth (900ml): Choose a quality broth you'd actually drink, as it's the backbone of every spoonful.
- Olive oil: Two tablespoons total split between roasting and sautéing builds layers of flavor.
- Heavy cream (100ml): Optional but transforms the soup from hearty to luxurious, plant-based cream works beautifully if you're avoiding dairy.
- Sea salt and black pepper: Taste as you go because homemade soup needs seasoning adjustments that store-bought never does.
- Ground nutmeg (1/4 tsp): Just a whisper of it at the end brings warmth and sophistication without announcing itself.
- Hazelnuts (60g) with butter and parsley: The whole point of the crumble, toasting them yourself fills your kitchen with an aroma that instant gratification can't replicate.
Instructions
- Roast your celeriac until golden:
- Preheat the oven to 200°C (400°F), toss your diced celeriac with a tablespoon of olive oil on a baking sheet, and slide it in for 25 to 30 minutes, stirring halfway through so every piece gets that caramelized edge. You'll know it's ready when the edges turn a deep golden brown and a fork sinks through without resistance.
- Build flavor with onion and garlic:
- While the oven works, warm the remaining tablespoon of olive oil in a large pot over medium heat and add your diced onion and minced garlic, letting them soften together for 3 to 4 minutes until the kitchen smells irresistible. This quiet sauté is where the soup's savory foundation comes alive.
- Combine and simmer:
- Add your roasted celeriac and diced potato to the pot, pour in the vegetable broth, and bring it to a boil before dropping the heat to a gentle simmer for 15 to 20 minutes. You're aiming for vegetables so tender they practically fall apart.
- Toast the hazelnut crumble:
- While the soup simmers, roughly chop your hazelnuts and warm a small skillet with butter over medium heat, then toast the nuts for 2 to 3 minutes until they smell toasted and golden. Stir in fresh parsley and a pinch of salt, then set aside to cool slightly so it stays crunchy.
- Blend into silk:
- Once everything is tender, use an immersion blender to puree the soup into complete smoothness, working in batches if you prefer a stand blender so you don't splash yourself. The transformation from chunky vegetables to velvety soup happens in moments.
- Finish with cream and spice:
- Stir in the cream if you're using it, add that quarter teaspoon of nutmeg, and season carefully with salt and pepper, tasting as you go. Reheat gently if needed, being careful not to boil the cream.
- Serve with crunch:
- Ladle the soup into bowls and crown each one with a generous handful of hazelnut crumble, letting diners experience the contrast of silky and crunchy in every spoonful. The warmth of the soup will slightly soften the nuts while keeping them textured.
Pin It There's a moment when you blend this soup where the kitchen fills with steam and you realize you've created something genuinely delicious from ingredients that seemed so ordinary. That's when cooking feels less like following instructions and more like quiet alchemy.
The Magic of Celeriac
Celeriac is one of those vegetables that looks intimidating until you realize how forgiving it is. It peels easily with a knife, roasts without fuss, and becomes impossibly silky when blended, there's no fiddling or special technique required, just time and heat doing their work. Once you make this soup, you'll start buying celeriac on purpose instead of wondering what to do with it.
Cream and Its Alternatives
The cream is the wildcard here, adding richness and mouthfeel, but the soup is genuinely excellent without it if you're avoiding dairy or want something lighter. I've made it with coconut cream for a subtle sweetness, oat cream for neutral elegance, and even without any cream when I'm aiming for something more straightforward. The potato does enough lifting that your soup stays silky and satisfying regardless of your choice.
Serving and Pairing Ideas
This soup deserves company, so serve it with crusty bread for soaking and a crisp white wine like Sauvignon Blanc if the mood strikes. You can also drizzle it with hazelnut oil, scatter fresh thyme on top, or crumble good bread into it for a more rustic approach.
- Make it ahead and reheat gently on the stovetop, the flavors deepen as it sits.
- A small handful of arugula stirred in just before serving adds a peppery note that brightens everything.
- Leftovers keep beautifully in the fridge for three days and freeze perfectly for up to three months.
Pin It This soup became one of those recipes I return to without thinking, the kind that tastes like care without demanding complicated technique. Make it for someone you want to feed well.
Recipe Questions & Answers
- → What does celeriac taste like?
Celeriac offers subtle celery sweetness with earthy undertones and a pleasant, mild bitterness. When roasted, these flavors concentrate and become remarkably savory, almost like a cross between celery and parsley root with nutty undertones.
- → Can I make this ahead of time?
Absolutely—the base actually improves after resting overnight in the refrigerator. Prepare everything through step 6, then cool completely and store. Reheat gently while preparing fresh hazelnut crumble just before serving to maintain that essential crunch.
- → How do I achieve the smoothest texture?
Roasting the celeriac first is crucial—this breaks down fibers naturally. Blend thoroughly with an immersion blender for at least two minutes, or use a high-speed stand blender in batches. For ultimate silkiness, pass the pureed mixture through a fine-mesh sieve before adding cream.
- → What can I substitute for hazelnuts?
Walnuts or pecans work beautifully, offering similar richness and earthy notes. For nut-free options, try toasted pumpkin seeds for crunch or make a parsley-garlic breadcrumb topping. Each variation brings unique character while maintaining texture contrast.
- → Is freezing possible?
Freeze the cooled base without cream for up to three months. Thaw overnight in the refrigerator, reheat gently, then stir in fresh cream along with seasonings. Prepare hazelnut crumble just before serving—it never freezes well and always tastes best freshly made.
- → How do I adjust the consistency?
For a thicker version, reduce broth by 150ml or add an extra potato. To thin, simply add more warm broth or water before the final seasoning step. Remember the cream will add body, so adjust accordingly—some prefer this more lavish, others enjoy the lighter vegetable-forward style.