# 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 tbsp olive oil
07 - 3.4 fl oz heavy cream, optional or plant-based cream for vegan
→ Seasonings
08 - 1 tsp sea salt, or to taste
09 - 0.5 tsp freshly ground black pepper
10 - 0.25 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
# How To Make:
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 onion and garlic, sauté for 3–4 minutes until softened.
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 - Use an immersion blender to puree soup until completely smooth, or transfer to a blender in batches.
06 - Stir in cream if using, nutmeg, salt, and pepper. Reheat gently if needed.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.
