Cream Of Celeriac Soup with Brussels Sprouts Chips Recipe

Cream Of Celeriac Soup with Brussels Sprouts Chips Recipe

How To Make Cream Of Celeriac Soup with Brussels Sprouts Chips

Vegetables and almonds are simmered in broth, then pureed until light and smooth for this vegan cream of celeriac soup. Makes great as a side or main!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



For the Brussels Sprout Chips:

  • 10Brussels sprouts
  • 1tbspextra virgin olive oil
  • tspnatural salt,plus more to taste

For the Soup:

  • 2tbspgrapeseed oil,or extra virgin olive oil
  • 2cupsyellow onion,diced
  • 2tspgarlic,minced, (from 2 whole cloves)
  • 1tspsalt,plus more to taste
  • 1medium head cauliflower,cut into florets
  • 3cupsceleriac,(from 1 large root), peeled and diced
  • 8cupsvegetable broth,plus more as needed
  • ¼cupblanched slivered almonds
  • tspfreshly ground black pepper,plus more to taste


Brussels Sprouts Chips:

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

  2. 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 all the leaves are removed.

  3. Toss the leaves with olive oil and salt, and spread them out in a single layer on the baking sheet.

  4. Roast for about 10 minutes until the leaves are browned and crisp. Set aside until needed.


  1. While the Brussels sprouts are roasting, start the soup. In a large saucepan, warm the oil over medium heat and sauté the onion, garlic, and ¼ teaspoon of salt for about 5 minutes, until the onions are soft and translucent.

  2. Add the cauliflower and celeriac, and sauté for another 1 minute.

  3. Add the vegetable broth and ½ 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.

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

  5. Pour the soup into a 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.

  6. Stir in the remaining 1⁄4 teaspoon of salt, and add the pepper. Season with additional salt and pepper to taste.

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


  • Calories: 144.19kcal
  • Fat: 8.05g
  • Saturated Fat: 0.93g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 3.42g
  • Polyunsaturated Fat: 3.28g
  • Carbohydrates: 16.34g
  • Fiber: 4.67g
  • Sugar: 4.90g
  • Protein: 4.62g
  • Sodium: 452.07mg
  • Calcium: 81.68mg
  • Potassium: 590.43mg
  • Iron: 1.36mg
  • Vitamin A: 16.91µg
  • Vitamin C: 64.10mg
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