Silky roasted celeriac soup topped with crunchy toasted hazelnuts. Comforting, vegetarian, ready in 1 hour.
# 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 5.3 oz), peeled and diced
→ Liquids
05 - 3.75 cups vegetable broth
06 - 2 tbsp olive oil
07 - 3.4 fl oz heavy cream (optional, or use plant-based cream for vegan)
→ Seasonings
08 - 1 tsp sea salt, or to taste
09 - 0.5 tsp black pepper, freshly ground
10 - 0.25 tsp ground nutmeg
→ Hazelnut Crumble
11 - 2.1 oz whole hazelnuts
12 - 1 tbsp unsalted butter (or olive oil for vegan)
13 - 1 tbsp fresh parsley, finely chopped
14 - Pinch of sea salt
# How-To Steps:
01 - Preheat the oven to 400°F. Spread the diced celeriac on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat. Roast for 25 to 30 minutes, turning once, until golden and tender.
02 - Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté for 3 to 4 minutes until softened and fragrant.
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 to 20 minutes, until the vegetables are very soft.
04 - While the soup simmers, roughly chop the hazelnuts. Heat the butter in a small skillet over medium heat, add the hazelnuts, and toast for 2 to 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 to puree until completely smooth. Alternatively, transfer to a stand blender in batches and process until fully incorporated.
06 - Stir in the cream (if using), ground nutmeg, sea salt, and black pepper. Reheat gently over low heat if needed, stirring occasionally.
07 - Ladle the soup into bowls and sprinkle generously with the hazelnut crumble. Serve hot immediately.
