Save The first time I encountered celeriac, I was standing in a muddy farm market in November, staring at this knobby, ugly root like it was some kind of alien specimen. The farmer laughed and told me it was the most undervalued vegetable in his entire stall, that once roasted, it transforms into something completely unexpected. I bought two that day, and after making this soup, I understood exactly what he meant.
Last winter, my sister came over after a terrible week at work. I made this soup and we sat at the kitchen table while snow fell outside the window, not saying much for the first twenty minutes because we were too busy eating. Eventually she looked up and said, I feel better now, and I realized that sometimes the best kind of comfort food is the one that feels like a warm blanket for your soul.
Ingredients
- 1 large celeriac: This ugly root becomes incredibly sweet and nutty when roasted, so do not skip that first step in the oven
- 1 medium onion and 2 cloves garlic: The aromatic foundation that builds flavor right from the start
- 1 medium potato: Just enough to give the soup body without making it heavy or starchy-tasting
- 900 ml vegetable broth: Use a good quality one you would drink on its own, because half the flavor comes from this
- 2 tbsp olive oil: One for roasting the celeriac, one for sautéing the aromatics
- 100 ml heavy cream or plant-based alternative: Completely optional, but adds that luxurious velvety finish
- 1/2 tsp ground white pepper: White pepper looks cleaner in this pale soup and has a milder heat
- 70 g whole hazelnuts: Roughly chopped so you get satisfying crunch in every spoonful
- 1 tbsp unsalted butter or plant-based margarine: Helps the salt cling to the nuts and adds richness
- 1/4 tsp sea salt and 1 tbsp fresh parsley: The finishing touches that make each bowl feel complete
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C (390°F), toss the peeled and cubed celeriac with 1 tablespoon olive oil, some salt, and pepper, then spread on a baking tray and roast for 25 to 30 minutes, turning halfway until soft and golden at the edges.
- Build the base:
- While the celeriac roasts, heat the remaining olive oil in a large pot over medium heat, sauté the onion for 4 minutes until translucent, then add the garlic and potato and cook for another 2 minutes.
- Simmer together:
- Transfer those beautifully roasted celeriac cubes into the pot, pour in the vegetable broth, bring everything to a gentle boil, then let it simmer for 15 to 20 minutes until all vegetables are completely soft.
- Make the crumble:
- In a dry skillet over medium heat, toast the hazelnuts for 3 to 4 minutes until fragrant, then stir in the butter and sea salt until the nuts are golden and coated, then remove from heat to cool slightly.
- Blend until silky:
- Use an immersion blender right in the pot, or work in batches with a countertop blender, puréeing until completely smooth, then stir in the cream if using and taste for salt and pepper adjustments.
- Finish and serve:
- Ladle the hot soup into bowls and top generously with that hazelnut crumble and a sprinkle of fresh parsley.
Save Now this soup has become my go-to whenever someone needs feeding but I do not have the energy for anything complicated. It is the kind of recipe that makes people think you are a better cook than you actually are, which is my favorite kind of cooking secret.
Making It Your Own
A squeeze of lemon right at the end cuts through the richness and wakes everything up, especially if you have added the cream. Fresh thyme or rosemary added during the simmer gives it a more herby, wintery vibe.
Serving Suggestions
A dry white wine like Pinot Gris pairs beautifully with the earthy flavors. Crusty bread is almost mandatory for dunking, though the soup is substantial enough to stand on its own as a light dinner.
Storage and Make-Ahead
This soup actually tastes better the next day, which makes it perfect for meal prep or dinner parties. Store it in the refrigerator for up to 4 days, and reheat gently over medium-low heat, stirring occasionally.
- Freeze the soup without the cream for up to 3 months, then add cream when reheating
- Keep the hazelnut crumble separate until serving so it stays crunchy
- If the soup seems too thick after reheating, thin it with a splash of broth or water
Save There is something deeply satisfying about taking such an unglamorous vegetable and turning it into something so elegant and comforting.
Recipe Questions & Answers
- → What does celeriac taste like?
Celeriac offers a mild, earthy flavor with subtle celery notes and a pleasant sweetness that intensifies when roasted. Its taste is often described as a cross between celery and parsley root.
- → Can I make this soup ahead of time?
Absolutely. The soup base keeps well in the refrigerator for 3-4 days. Store the hazelnut crumble separately in an airtight container and add just before serving to maintain its crisp texture.
- → How do I prepare celeriac for cooking?
Peel away the tough, knobby outer skin using a sharp knife or vegetable peeler, then cut the white flesh into uniform cubes. This ensures even roasting and smooth blending.
- → What can I substitute for hazelnuts?
Toasted pecans, walnuts, or even pumpkin seeds work beautifully as alternatives. Each brings its own distinct flavor profile while maintaining the essential crunchy texture.
- → Is this soup suitable for freezing?
Yes, the soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, adding fresh crumble when serving.
- → How can I make the soup extra creamy without dairy?
Blend in a small amount of coconut milk, cashew cream, or add an extra potato during cooking. These alternatives create luxurious texture while keeping it plant-based.