Celeriac Soup With Hazelnut Crumble

The first time celeriac entered my kitchen, I stared at it suspiciously for ten minutes. This knobby, alien-looking root sat on my counter like a challenge I hadn't asked for. But something about roasting it that afternoon with olive oil and sea salt transformed my skepticism into obsession. Now it's the soup I make when gray weather needs a little golden warmth.

Last January, my friend Sarah dropped by unexpectedly while this soup was simmering. She stood in the doorway breathing in the aromas and asked what smelled so incredible. We ended up eating it by candlelight at my kitchen table, talking for hours, and she still messages me every time she roasts celeriac now.

Ingredients

• 1 large celeriac: Roasting first intensifies its natural sweetness and mellows any bitterness
• 1 medium onion and 2 cloves garlic: Build that aromatic foundation that carries through every spoonful
• 1 medium potato: Creates the silkiness without overwhelming the delicate celeriac flavor
• 900 ml vegetable broth: Use a good quality one or homemade for the cleanest flavor
• 100 ml heavy cream: Optional but adds such lovely richness, though coconut milk works beautifully too
• Freshly ground nutmeg: Just a whisper works magic with earthy root vegetables
• 60 g hazelnuts: Toasting them right before serving makes all the difference in fragrance

Instructions

Roast the celeriac first:

Toss the diced celeriac with olive oil and spread on a baking sheet. Roast at 200°C until golden and tender, turning once halfway through.

Build the soup base:

While the celeriac roasts, sauté the onion and garlic in olive oil until soft and fragrant.

Simmer together:

Add the roasted celeriac, potato, and broth to the pot. Bring to a boil, then reduce heat and simmer until everything is very tender.

Make the crumble:

Chop hazelnuts roughly and toast them in butter with parsley and salt until golden and smelling incredible.

Blend until silky:

Puree the soup with an immersion blender until completely smooth, then stir in cream and nutmeg.

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My mother in law once told me she'd never liked celery root until I served this to her at a family dinner. Seeing someone completely change their mind about an ingredient they'd dismissed for decades is exactly why I love cooking.

Making It Your Own

Sometimes I swap the hazelnuts for toasted pumpkin seeds when my nephew visits because of his nut allergy. The crunch still works beautifully, and the earthy pumpkin flavor actually complements the celeriac just as well. Don't be afraid to experiment.

Serving Suggestions

This soup deserves to be the star of a simple lunch or an elegant first course. I love it with a slice of crusty sourdough, slathered with salted butter and maybe some sharp cheddar. A crisp white wine cuts through the richness perfectly.

Storage And Make Ahead Tips

The soup actually tastes even better the next day as the flavors deepen and meld together. Store it in the fridge for up to three days or freeze for longer storage. Just keep the crumble separate and add fresh when serving.

• Reheat gently over low heat to prevent separating
• The crumble stays crisp at room temperature for about 6 hours
• Freeze soup in portions for quick weekday lunches

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There's something so satisfying about turning such an unassuming vegetable into something this elegant and comforting. Hope it finds its way into your regular rotation too.

Recipe FAQ

→ What does celeriac taste like?

Celeriac offers a mild, celery-like flavor with subtle sweet undertones and earthy depth. When roasted, these characteristics intensify beautifully, creating a rich foundation that's more refined than traditional celery root preparations.

→ Can I make this without cream?

Absolutely. The potato provides natural thickness, making cream optional. For vegan preferences, plant-based alternatives work wonderfully, or simply omit entirely—the roasted vegetables create substantial body on their own.

→ Why roast the celeriac first?

Roasting caramelizes the natural sugars in celeriac, deepening flavor and adding subtle sweetness. This extra step transforms what could be a plain puree into something complex and restaurant-worthy with minimal additional effort.

→ What can I substitute for hazelnuts?

Toasted walnuts, pecans, or even pumpkin seeds provide similar crunch and nuttiness. Each brings slightly different flavor notes while maintaining that essential textural contrast against the silky base.

→ How long will leftovers keep?

Store the blended portion refrigerated for 3-4 days, but add the hazelnut crumble fresh when serving to preserve its crunch. The flavors often develop and improve overnight, making it excellent for meal prep.