Celeriac Soup with Hazelnut Crumble

Experience the comforting warmth of a European classic with this silky Celeriac Soup with Hazelnut Crumble. This recipe transforms the knobby, earthy celeriac root into a velvety smooth dish that is both elegant and deeply satisfying. The soup captures the essence of roasted vegetables, providing a sophisticated flavor profile that is perfect for a cozy dinner.

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The secret to this soup's depth lies in the roasting process. By caramelizing the celeriac cubes in the oven before they join the broth, we unlock a natural sweetness and complexity that boiling alone cannot provide. This method, combined with simple aromatics like onion and garlic, results in a restaurant-quality meal made in your own kitchen.

Ingredients

• Vegetables: 1 large celeriac (about 700 g), peeled and cubed; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium potato (about 150 g), peeled and diced.
• Liquids: 900 ml vegetable broth, 2 tbsp olive oil.
• Dairy (optional): 100 ml heavy cream or plant-based alternative.
• Spices & Seasoning: 1/2 tsp ground white pepper, salt to taste.
• Hazelnut Crumble: 70 g whole hazelnuts (roughly chopped), 1 tbsp unsalted butter or plant-based margarine, 1/4 tsp sea salt, 1 tbsp fresh parsley (finely chopped, optional).

Instructions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning halfway, until soft and golden.

Step 3

While celeriac roasts, heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add garlic and potato; cook for another 2 minutes.

Step 4

Transfer roasted celeriac to the pot. Add vegetable broth and bring to a gentle boil. Simmer for 15–20 minutes until vegetables are very soft.

Step 5

Meanwhile, toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and coated. Remove from heat and cool slightly.

Step 6

Use an immersion blender (or work in batches with a countertop blender) to purée the soup until silky smooth. Stir in cream (if using). Taste and adjust salt and pepper.

Step 7

Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

Zusatztipps für die Zubereitung

To brighten the earthy flavors of the roasted celeriac, you can add a hint of fresh thyme during the simmering process or finish each bowl with a small squeeze of fresh lemon juice.

Varianten und Anpassungen

This recipe is easily adapted for a vegan diet. Simply substitute the heavy cream with a plant-based alternative and use plant-based margarine instead of unsalted butter for the hazelnut crumble.

Serviervorschläge

Serve this velvety soup warm, topped generously with the golden hazelnut crumble and fresh parsley. It pairs exceptionally well with a glass of dry white wine, such as Pinot Gris, and a side of crusty gluten-free bread.

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This nourishing dish provides 310 calories per serving and is a beautiful way to highlight the unique, nutty flavor of celeriac. With a total preparation and cooking time of one hour, it is an accessible yet impressive choice for any soup lover.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. The soup base can be prepared up to 3 days in advance and refrigerated. Store the hazelnut crumble separately in an airtight container to maintain its crispness. Reheat gently over low heat, adding a splash of broth or cream if needed to adjust consistency.

→ What can I substitute for hazelnuts?

Walnuts, pecans, or toasted pumpkin seeds work beautifully as alternatives. Each brings a slightly different flavor profile while maintaining that essential crunchy texture that contrasts with the smooth soup.

→ Is celeriac the same as celery?

Not quite. Celeriac is celery root—a variety grown specifically for its large, knobby root rather than its stalks. It has a denser, starchier texture and a more pronounced earthy, nutty flavor compared to regular celery stalks.

→ How do I achieve the silkiest texture?

Roasting the celeriac first concentrates its natural sugars and softens it thoroughly. Use an immersion blender or work in batches with a high-speed blender, puréeing for 2-3 minutes until completely smooth. Adding cream helps create that luxurious velvety finish.

→ Can I freeze this soup?

Yes, the soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently. Note that the texture may be slightly thicker after freezing—thin with broth as needed.