1 large celeriac, peeled and diced

1 cup hazelnuts, roasted

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable stock

1 cup heavy cream

2 tbsp olive oil

Salt, to taste

Black pepper, to taste

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Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic and sauté until softened and fragrant.
Stir in the diced celeriac and cook for about 5 minutes, allowing it to soften slightly.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat and simmer for about 20 minutes, until the celeriac is tender.
Blend the soup until completely smooth using an immersion blender or countertop blender.
Stir in the heavy cream and roasted hazelnuts.
Season with salt and pepper to taste.
Serve warm, garnished with extra chopped hazelnuts if desired.

Roasting the hazelnuts enhances their nutty flavor.

For a dairy-free version, substitute coconut cream for heavy cream.

Add a pinch of nutmeg or thyme for extra warmth.

Adjust thickness with additional vegetable stock if needed.

Freeze the soup without cream for best texture.