Cream Of Celeriac Soup with Brussels Sprouts Chips

SUPER creamy dairy-free soup made of pureed celeriac, cauliflower, almonds and garlic. Serve as vegan starter or main dish.

By
Tess Masters
Tess Masters
Tess Masters
Tess is the author of The Blender Girl, The Blender Girl Smoothies, and The Perfect Blend. She has been featured in numerous publications.
Learn about Simply Recipes' Editorial Process
Updated July 06, 2022
Tess Masters
Cream of Celeriac Soup
Trent Lanz

This sensational soup will make you look like a gourmet chef, and it only takes 30 minutes to make! It works as an elegant starter or even the main course.

It's also so rich and creamy, no one will ever guess that we’ve actually ditched the dairy.

Rather than using heavy cream, the velvety texture of this soup is achieved by blending cooked cauliflower and blanched almonds. Together, these elements deliver a silky smooth consistency that will seduce you with every spoonful.

Resist the urge to add more celeriac, lest you blast your bliss with bitterness. This righteous root sings when she’s subtle.

The addition of lightly roasted Brussels sprouts "chips" scattered over top not only perfects the presentation, but brings in a delightful crunchy texture and a sublime salty flavor as well.

This creamy creation is a stunner, a winner, and not to be missed.

Cream Of Celeriac Soup with Brussels Sprouts Chips

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8 servings

Editor's Note: Celeriac, or celery root, is the large, bulbous root of a particular type of celery plant. It has a flavor similar to celery, but more intense and earthy. Look for it near the other root vegetables in the produce section at the grocery store.

Ingredients

For the Brussels sprouts chips:

  • 10 brussels sprouts

  • 1 tablespoon extra virgin olive oil

  • 1/8 teaspoon sea salt, plus more to taste

For the soup:

  • 2 tablespoons grapeseed or extra virgin olive oil

  • 2 cups diced yellow onion

  • 2 teaspoons minced garlic (from 2 cloves)

  • 1 teaspoon sea salt, plus more to taste

  • 1 medium head cauliflower, cut into florets (See How to Cut and Core Cauliflower)

  • 3 cups peeled and diced celeriac (from 1 large root)

  • 8 cups vegetable broth, plus more as needed

  • 1/4 cup blanched slivered almonds

  • 1/8 teaspoon freshly ground black pepper, plus more to taste

Method

  1. Preheat the oven:

    Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone liner.

  2. Make the chips:

    Slice the bottom tip of each sprout, and peel off the outer leaves. Trim off a bit more of the bottom, and peel off the next layer of leaves. Continue this process until you've removed all of the leaves.

    Toss the leaves with the olive oil and salt, and spread them out in a single layer on the baking sheet. Roast for about 10 minutes, until the leaves are browned and crisp.

    Set aside until needed.

    Brussels Sprouts Chips
    Trent Lanz
  3. Start the soup:

    While the Brussel sprouts chips are roasting, start the soup. In a large saucepan, warm the oil over medium heat and sauté the onion, garlic, and 1/4 teaspoon of salt for about 5 minutes, until the onions are soft and translucent. Add the cauliflower and celeriac, and sauté for another minute.

  4. Add the broth and simmer:

    Add the vegetable broth and 1/2 teaspoon of the salt, increase the heat to high, and bring just to a boil. Reduce the heat to medium-high and simmer for 20 to 30 minutes, until the cauliflower and celeriac are just tender.

  5. Remove from the heat and add almonds:

    Remove the pan from the heat and stir in the almonds. Allow the soup to cool slightly for 10 minutes. (This gives the nuts time to soften.)

  6. Purée the soup:

    Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. Return the soup to the saucepan and warm it over low heat. Stir in the remaining 1⁄4 teaspoon the salt, and add the pepper. Season with additional salt and pepper, to taste.

  7. Serve topped with the chips:

    Ladle portions of the soup into bowls, and top with the Brussels sprouts chips.

Nutrition Facts (per serving)
152 Calories
8g Fat
18g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 152
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 1018mg 44%
Total Carbohydrate 18g 6%
Dietary Fiber 5g 17%
Total Sugars 6g
Protein 6g
Vitamin C 54mg 272%
Calcium 76mg 6%
Iron 2mg 9%
Potassium 464mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.