# Components:
→ Vegetables
01 - 1 large celeriac (about 1.5 lbs), peeled and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato (about 5 oz), peeled and diced
→ Liquids
05 - 3 ¾ cups vegetable broth
06 - 2 tbsp olive oil
→ Dairy (optional)
07 - ⅓ cup heavy cream or plant-based alternative
→ Spices & Seasoning
08 - ½ tsp ground white pepper
09 - Salt, to taste
→ Hazelnut Crumble
10 - 2 ½ oz whole hazelnuts, roughly chopped
11 - 1 tbsp unsalted butter or plant-based margarine
12 - ¼ tsp sea salt
13 - 1 tbsp fresh parsley, finely chopped (optional, for garnish)
# Directions:
01 - Preheat the oven to 400°F.
02 - Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning halfway, until soft and golden.
03 - While celeriac roasts, heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add garlic and potato; cook for another 2 minutes.
04 - Transfer roasted celeriac to the pot. Add vegetable broth and bring to a gentle boil. Simmer for 15–20 minutes until vegetables are very soft.
05 - Toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and coated. Remove from heat and cool slightly.
06 - Use an immersion blender (or work in batches with a countertop blender) to purée the soup until silky smooth. Stir in cream (if using). Taste and adjust salt and pepper.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.
