Celeriac Soup with Hazelnut Crumble

Experience the ultimate comfort of a European classic with this velvety Celeriac Soup. By roasting the celeriac until golden and soft, we unlock a deep, earthy sweetness that pairs beautifully with a buttery, toasted hazelnut crumble. This dish is a celebration of simple root vegetables elevated into a sophisticated, texturally balanced meal.

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This soup is remarkably easy to prepare, requiring only a few staple ingredients like potato, onion, and garlic to build a sturdy flavor base. The hazelnut crumble is the finishing touch, providing a savory crunch that transforms the soup into a gourmet experience, perfect for a cozy weeknight dinner or an elegant starter.

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, for garnish)

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

For an exceptionally smooth result, use a high-powered countertop blender instead of an immersion blender. Ensure you roast the celeriac until the edges are caramelized, as this provides the signature smoky sweetness that defines the dish.

Varianten und Anpassungen

To make this recipe vegan, use a plant-based cream and replace the butter with margarine when toasting the hazelnuts. For a brighter flavor profile, consider adding a squeeze of fresh lemon or a sprinkle of fresh thyme during the final blending stage.

Serviervorschläge

Serve this soup in warm bowls, topped generously with the hazelnut crumble and fresh parsley for a rustic finish. It pairs wonderfully with a crisp, dry white wine such as Pinot Gris and a side of crusty bread.

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At 310 calories per serving, this Celeriac Soup with Hazelnut Crumble is a light yet satisfying meal that brings together the best of seasonal European flavors. Its velvety texture and complex aroma make it a standout dish for any occasion.

Recipe Q&A

→ Can I make this soup ahead of time?

Absolutely. The soup base actually improves after resting overnight in the refrigerator, allowing the flavors to meld together. Store it separately from the hazelnut crumble, which should be kept at room temperature in an airtight container. Reheat gently over medium-low heat, adding a splash of broth or cream if needed to adjust consistency.

→ Is there a substitute for celeriac?

While celeriac's unique flavor is difficult to replicate exactly, you could use celery root mixed with parsnip for a similar earthy sweetness, or try a combination of cauliflower and potato for a milder version. The roasting technique remains key to developing depth in whatever vegetables you choose.

→ Can I freeze this soup?

The soup base freezes beautifully for up to 3 months. Purée before freezing and leave space in containers for expansion. Thaw overnight in the refrigerator, then reheat slowly. Avoid freezing the hazelnut crumble—prepare it fresh when serving for the best texture and flavor.

→ How do I achieve the smoothest texture?

Roasting the celeriac first is essential—it breaks down fibers and concentrates flavor. Use an immersion blender for several minutes, working the wand in different angles to catch any fibrous bits. For ultra-silky results, pass the puréed soup through a fine-mesh sieve before serving. Adding the optional cream further enhances the luxurious mouthfeel.

→ What other nuts work for the crumble?

Walnuts create a similarly earthy profile, while pecans add sweetness. For a different flavor direction, try toasted almonds with their delicate crunch, or pistachios for vibrant color. Cashews work well too, becoming creamy when toasted. Always toast nuts in butter or oil with salt to maximize flavor and ensure they stay crisp atop the soup.