Save The first time I encountered celeriac, I stood in the grocery store staring at this knobby, ugly root like it was some kind of alien specimen. My grandmother had mentioned it in passing as one of those old-fashioned vegetables people forgot about, and curiosity got the better of me. That afternoon, I roasted it simply with salt and olive oil, and the whole kitchen filled with this incredible earthy, celery-meets-parsley fragrance I'd never experienced before. Now this soup appears on my table whenever the weather turns gray and I need something that feels like a warm hug.
Last winter, my friend Sarah dropped by unexpectedly when I had a batch simmering on the stove. She's not usually someone who gets excited about soup, but she took one sip and literally went quiet for a full minute. We ended up sitting at the kitchen table until midnight, eating bowl after bowl and talking about everything and nothing, while the snow piled up outside the window. Sometimes the simplest meals create the best moments.
Ingredients
- 1 large celeriac: This ugly duckling vegetable is the absolute star here, and roasting it first transforms its bitter raw edge into something sweet and incredibly savory
- 1 medium onion: Foundation flavors matter, and a properly softened onion adds that essential aromatic base that makes every spoonful feel complete
- 2 cloves garlic: Minced fresh garlic creates these lovely aromatic pockets throughout the soup that bloom beautifully when roasted
- 1 medium potato: The secret weapon for velvety texture without any heavy thickeners, just pure natural creaminess
- 900 ml vegetable broth: Quality matters here since this is your primary liquid, so use a broth you genuinely enjoy drinking on its own
- 2 tbsp olive oil: One tablespoon for roasting the celeriac to develop those caramelized notes, another for building your soup base
- 100 ml heavy cream: Completely optional but adds this luxurious finish that makes the soup feel restaurant-worthy, though plant-based cream works beautifully too
- 1 tsp sea salt: Celeriac needs proper seasoning to shine, so start here and adjust to your taste
- 1/2 tsp black pepper: Freshly ground makes all the difference in cutting through the rich, earthy flavors
- 1/4 tsp ground nutmeg: Just enough to add this subtle warmth that makes people wonder what that mysterious background note is
- 60 g whole hazelnuts: Roughly chopped adds the most satisfying crunch and nutty richness that plays perfectly with celeriac's earthiness
- 1 tbsp unsalted butter: Creates that gorgeous toasty coating on the hazelnuts, though olive oil keeps it vegan and still delicious
- 1 tbsp fresh parsley: Brightens up the rich crumble with a fresh herbal note that cuts through all that cozy warmth
- Pinch of sea salt: A tiny pinch on the crumble makes those hazelnuts absolutely addictive
Instructions
- Roast the celeriac until golden:
- Preheat your oven to 200°C and spread that peeled, diced celeriac on a baking sheet. Drizzle with 1 tablespoon olive oil and toss until every piece is glistening. Roast for 25 to 30 minutes, turning once halfway through, until the pieces are golden brown and tender when pierced with a fork.
- Build your flavor base:
- While the celeriac roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and minced garlic, stirring occasionally for 3 to 4 minutes until softened and fragrant, but not browned.
- Simmer until vegetables are meltingly tender:
- Add those beautiful roasted celeriac pieces and the diced potato to your pot. Pour in the vegetable broth and bring everything to a boil, then reduce heat and let it simmer gently for 15 to 20 minutes until all vegetables are completely soft.
- Create the addictive hazelnut crumble:
- Roughly chop your hazelnuts while the soup simmers. Heat the butter in a small skillet over medium heat, add the hazelnuts, and toast for 2 to 3 minutes until they're golden and incredibly fragrant. Stir in the parsley and that pinch of salt, then remove from heat before anything burns.
- Puree until silky smooth:
- Once your vegetables are fork-tender, use an immersion blender right in the pot to puree until completely smooth, or work in batches with a stand blender if you prefer. Take your time here to get that velvety texture.
- Season and finish with cream:
- Stir in the cream if using, along with the nutmeg, salt, and pepper. Taste and adjust seasoning if needed, then reheat gently just until warm throughout.
- Serve with that glorious crumble:
- Ladle the hot soup into bowls and sprinkle generously with the hazelnut crumble right before serving. The contrast between the silky soup and crunchy topping is absolute magic.
Save My partner initially declared they didn't like celery anything, but then helped themselves to thirds of this soup with this sheepish expression on their face. Sometimes the ingredients we think we know actually have this whole other personality when treated with a little respect and patience in the kitchen.
Make It Your Own
I've made this soup countless times now, and sometimes I swap celeriac for half celeriac and half parsnip when I want something slightly sweeter. The roasting time stays the same, but the flavor shifts in this lovely way that keeps things interesting across the seasons.
Serving Suggestions
A hunk of really good crusty bread is non-negotiable here because you'll want to swipe every last drop from your bowl. Sometimes I'll serve it with a simple green salad dressed with lemon vinaigrette to cut through the richness, and it becomes this complete, satisfying meal.
Storage and Reheating
This soup actually tastes better the next day, which is something I've discovered entirely by accident after making too much. The flavors have this magical way of melding together overnight in the refrigerator.
- Store the soup and crumble separately because soggy hazelnuts are genuinely sad and completely avoidable
- Reheat gently over medium-low heat, stirring occasionally, and add a splash of water or broth if it's thickened up too much
- The crumble keeps well in an airtight container for about three days, though it rarely lasts that long in my house
Save There's something profoundly comforting about a soup that transforms such an unassuming vegetable into something this special. I hope it becomes as much of a staple in your kitchen as it has in mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. The pureed base keeps beautifully in the refrigerator for up to 3 days. Store the hazelnut crumble separately in an airtight container and sprinkle it fresh just before serving for maximum crunch.
- → What's the purpose of roasting the celeriac first?
Roasting caramelizes the natural sugars in celeriac, creating deep, savory-sweet flavor that you simply can't achieve through boiling alone. The golden-brown edges add complexity to the finished soup.
- → Is there a nut-free alternative to the crumble topping?
Try toasted pumpkin seeds or sunflower seeds for crunch. Crispy fried shallots or herb-flecked breadcrumbs also work beautifully, providing that essential textural contrast without nuts.
- → Why add potato to the soup?
Potato acts as a natural thickener, enhancing the silky body without making the soup overly heavy. Its mild flavor lets the celeriac shine while ensuring luxurious smoothness.
- → Can I freeze this soup?
The soup base freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator, reheat gently, and top with freshly made hazelnut crumble.
- → What other herbs work in the crumble?
Fresh thyme, rosemary, or sage all complement the earthy celeriac beautifully. Chives add a mild onion note, while a touch of tarragon brings lovely anise-like flavor to the nutty topping.