# What You 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 - 1/2 tsp black pepper, freshly ground
10 - 1/4 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 Make It:
01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat evenly. Roast for 25–30 minutes, turning once halfway through, until golden and tender.
02 - Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 3–4 minutes until softened and fragrant.
03 - Add roasted celeriac and diced potato to the pot. Pour in vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 15–20 minutes until vegetables are very soft.
04 - While soup simmers, roughly chop hazelnuts. Heat butter in a small skillet over medium heat, add hazelnuts, and toast for 2–3 minutes until golden and fragrant. Stir in parsley and a pinch of salt, then remove from heat.
05 - Once vegetables are tender, use an immersion blender to puree soup until completely smooth. Alternatively, transfer to a stand blender in batches and blend until silky.
06 - Stir in cream (if using), nutmeg, salt, and pepper to taste. Reheat gently over low heat if needed, stirring occasionally.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve immediately while hot.
