Celeriac With Hazelnut Crumble

The first time I encountered celeriac, I almost walked past it at the farmers market looking like some alien root from another planet. But the farmer caught me staring and insisted I take one home, swearing it would change my winter soup game forever. That ugly, knobby vegetable became the star of my kitchen that December, transforming into something velvety and impossibly elegant. Now I grab two every time I spot them, knowing exactly what magic they're capable of.

I served this at my first dinner party in my new apartment, nervous that my friends would think I was serving them "weird root vegetable soup" instead of something impressive. The silence that fell over the table when everyone took their first bite had me sweating for about ten seconds. Then my friend Sarah literally looked up and asked, "What IS this and why have you been hiding it from us all these years?" It is been requested at every gathering since.

Ingredients

• 1 large celeriac: Roasting first transforms this humble root into something sweet, nutty and deeply flavorful
• 1 medium onion: The foundation that creates that comforting soup base we all crave
• 2 cloves garlic: Adds aromatic warmth without overpowering the delicate celeriac flavor
• 1 medium potato: My secret for achieving that restaurant quality velvety texture without adding excessive cream
• 900 ml vegetable broth: Use a good quality one you would happily drink on its own
• 2 tbsp olive oil: One tablespoon for roasting, one for sautéing the aromatics
• 100 ml heavy cream: Optional but adds that luxurious finish, though coconut cream works beautifully too
• 1 tsp sea salt: Adjust to taste, remembering salt levels vary in broths
• 1/2 tsp black pepper: Freshly ground makes all the difference here
• 1/4 tsp ground nutmeg: Just enough to add warmth without announcing itself
• 60 g whole hazelnuts: The crunch that takes this soup from good to unforgettable
• 1 tbsp unsalted butter: For toasting the hazelnuts into golden perfection
• 1 tbsp fresh parsley: Adds brightness and color to cut through the richness
• Pinch of sea salt: For finishing the hazelnut crumble perfectly

Instructions

Roast the celeriac:

Preheat your oven to 200°C and spread the diced celeriac on a baking sheet. Drizzle with 1 tablespoon olive oil and toss until every piece is glistening, then roast for 25 to 30 minutes until golden and tender, turning once halfway through.

Sauté the aromatics:

While the celeriac roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for 3 to 4 minutes until softened and fragrant but not browned.

Simmer the soup base:

Add the roasted celeriac and diced potato to the pot, then pour in the vegetable broth. Bring everything to a gentle boil, then reduce heat and let it simmer for 15 to 20 minutes until the vegetables are completely tender.

Make the hazelnut crumble:

Roughly chop the hazelnuts while keeping some texture intact. Heat the butter in a small skillet over medium heat, add the nuts, and toast for 2 to 3 minutes until golden and fragrant. Stir in the parsley and that pinch of salt, then remove from heat immediately.

Blend until silky:

Use an immersion blender directly in the pot, or transfer to a blender in batches, and puree until completely smooth with no lumps remaining. Take your time here because the texture is everything.

Season and finish:

Stir in the cream if using, along with the nutmeg, salt, and pepper. Taste and adjust the seasoning, then reheat gently if needed before serving.

Serve with crumble:

Ladle the hot soup into bowls and sprinkle generously with the hazelnut crumble right before eating. The contrast between hot soup and crunchy topping is the whole point.

Pin It

This soup became my go to comfort food during a particularly gray February when nothing seemed to warm me up properly. Something about that earthy celeriac combined with the crunch of hazelnuts felt like being hugged from the inside out.

Making It Your Own

Swapping regular cream for coconut cream creates an entirely different but equally delicious version, adding subtle sweetness that pairs beautifully with the nutmeg. I have also topped it with crispy pancetta crumbles for non vegetarian friends, and the salty smokiness works magic with the celeriacs natural sweetness.

Perfect Pairings

A crusty sourdough bread is non negotiable here, perfect for soaking up every last drop. A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully, while a simple green salad with bright vinaigrette balances the rich soup.

Make Ahead Magic

This soup actually tastes better the next day, giving flavors time to deepen and marry together. Store it in the fridge for up to three days, but keep the hazelnut crumble separate and only add it right before serving to maintain that essential crunch.

• Freeze the soup base without cream for up to three months
• Reheat gently over low heat, stirring in the cream at the end
• Make extra hazelnut crumble to store in an airtight container for quick meals

Pin It

There is something deeply satisfying about turning such an unassuming vegetable into something this elegant and comforting.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. The soup base keeps beautifully in the refrigerator for 3-4 days. Reheat gently over low heat, adding a splash of broth or cream if needed. Prepare the hazelnut crumble fresh just before serving for maximum crunch.

→ What can I substitute for hazelnuts?

Walnuts, pecans, or toasted pumpkin seeds work wonderfully as alternatives. Each brings a slightly different flavor profile but maintains that essential crunch. Toast them lightly in butter just like the hazelnuts.

→ Why roast the celeriac first?

Roasting caramelizes the natural sugars in celeriac, creating deeper flavor and sweetness that boiling alone can't achieve. This extra step transforms the vegetable's earthy notes into something rich and complex.

→ Is freezing possible?

Yes, freeze the soup base without cream for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in fresh cream. The hazelnut crumble should always be made just before serving.

→ How do I achieve the smoothest texture?

Use an immersion blender for 2-3 minutes, or a high-speed blender in batches. The potato naturally helps thicken and smooth the soup. For extra silkiness, strain through a fine-mesh sieve after blending.