Celeriac With Hazelnut Crumble (Printable)

Silky roasted celeriac blended with potato and cream, topped with toasted hazelnuts and fresh parsley for a comforting, textured bowl.

# What You'll 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 tablespoons olive oil
07 - 3.4 fl oz heavy cream, or plant-based cream alternative

→ Seasonings

08 - 1 teaspoon sea salt, or to taste
09 - 0.5 teaspoon freshly ground black pepper
10 - 0.25 teaspoon ground nutmeg

→ Hazelnut Crumble

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

# How To Make It:

01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat evenly. Roast for 25 to 30 minutes, stirring once halfway through, until golden and tender.
02 - While celeriac roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 3 to 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 gently for 15 to 20 minutes until all vegetables are very tender.
04 - While soup simmers, roughly chop hazelnuts. Heat butter in a small skillet over medium heat, add hazelnuts, and toast for 2 to 3 minutes until golden and aromatic. Stir in chopped parsley and a pinch of salt, then transfer to a plate.
05 - Once soup vegetables are completely tender, use an immersion blender to puree until silky smooth, or carefully transfer in batches to a stand blender and blend until completely smooth.
06 - Stir cream, nutmeg, salt, and pepper into the blended soup. Gently reheat over low heat if needed, stirring occasionally until steaming.
07 - Ladle soup into serving bowls and generously sprinkle hazelnut crumble over each portion. Serve immediately while hot.

# Expert Advice:

01 -
  • The roasting step brings out a nutty depth that makes people ask what secret ingredient you used.
  • It's vegetarian, gluten-free, and comes together in under an hour, which feels like actual magic on a busy weeknight.
  • That hazelnut crumble gives you the textural contrast that turns a simple soup into something you'll think about days later.
02 -
  • Roasting the celeriac is non-negotiable, it develops a sweetness and depth that raw celeriac can never achieve and makes the entire soup taste intentional.
  • Don't skip toasting the hazelnuts in butter, that step is what separates homemade from forgettable, the flavor becomes nutty and complex rather than flat.
03 -
  • If your soup seems too thick after blending, warm broth added gradually lets you control the consistency without diluting the flavor.
  • Make the hazelnut crumble fresh just before serving so it stays crispy, but prepare everything else hours ahead if your schedule needs it.
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