# What You’ll Need:
→ Vegetables
01 - 1 large celeriac (about 1.5 lbs), peeled and diced
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium potato (about 5 oz), peeled and diced
→ Liquids
05 - 3.75 cups vegetable broth
06 - 2 tablespoons olive oil
07 - 0.4 cup heavy cream (optional, or use plant-based cream for vegan)
→ Seasonings
08 - 1 teaspoon sea salt, or to taste
09 - 0.5 teaspoon black pepper, freshly ground
10 - 0.25 teaspoon ground nutmeg
→ Hazelnut Crumble
11 - 2 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
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Spread the diced celeriac on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat. Roast for 25-30 minutes, turning once, until golden and tender.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 3-4 minutes until softened.
03 - Add the roasted celeriac and diced potato to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the vegetables are very soft.
04 - Roughly chop the hazelnuts. Heat the butter in a small skillet over medium heat, add the hazelnuts, and toast for 2-3 minutes until golden and fragrant. Stir in the parsley and a pinch of salt, then remove from heat.
05 - Once the soup vegetables are tender, use an immersion blender (or transfer to a blender in batches) to puree until completely smooth.
06 - Stir in the cream (if using), nutmeg, salt, and pepper. Reheat gently if needed.
07 - Ladle the soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.
