# Components:
→ Vegetables
01 - 1 large celeriac (approximately 24.7 oz), peeled and diced
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium potato (approximately 5.3 oz), peeled and diced
→ Liquids
05 - 30.4 fl oz vegetable broth
06 - 2 tablespoons olive oil
07 - 3.4 fl oz heavy cream, optional (or 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 - 2.1 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
# Directions:
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 evenly. Roast for 25 to 30 minutes, turning once halfway through, until golden and tender.
02 - Heat 1 tablespoon 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 over medium-high heat. Reduce heat and simmer for 15 to 20 minutes until the vegetables are very soft and easily pierced with a fork.
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 chopped parsley and a pinch of salt, then remove from heat.
05 - Once the soup vegetables are tender, use an immersion blender to purée the mixture until completely smooth. Alternatively, carefully transfer the soup in batches to a stand blender and blend until silky.
06 - Stir in the cream if using, along with the ground nutmeg, sea salt, and black pepper to taste. Reheat gently over medium-low heat if needed, stirring occasionally.
07 - Ladle the soup into bowls and sprinkle generously with the hazelnut crumble. Serve hot, optionally garnished with additional fresh herbs or a drizzle of hazelnut oil.
