# What You'll Need:
→ Vegetables
01 - 1 large celeriac (approximately 1.5 lbs), peeled and diced
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium potato (approximately 5.3 oz), peeled and diced
→ Liquids
05 - 3.8 cups vegetable broth
06 - 2 tablespoons olive oil
07 - 3.4 fluid ounces heavy cream, optional or plant-based cream for vegan
→ Seasonings
08 - 1 teaspoon sea salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground nutmeg
→ Hazelnut Crumble
11 - 2.1 oz whole hazelnuts
12 - 1 tablespoon unsalted butter or olive oil for vegan
13 - 1 tablespoon fresh parsley, finely chopped
14 - Pinch of sea salt
# Directions:
01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tablespoon olive oil, toss to coat evenly, and roast for 25 to 30 minutes, turning once, until golden and tender.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
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 to 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 to 3 minutes until golden and fragrant. Stir in finely chopped parsley and a pinch of sea salt. Remove from heat.
05 - Use an immersion blender to puree soup until completely smooth, or carefully transfer to a blender in batches and blend until velvety.
06 - Stir in cream if using, ground nutmeg, sea salt, and black pepper. Reheat gently over low heat if necessary.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.
