This delightful cream of celeriac soup with Brussels sprout chips offers a perfect harmony of flavors and textures. The creamy base, rich with cauliflower and onion, gets an elegant finish with the crispiness of roasted Brussels sprout leaves. A true comfort dish that's both nutritious and satisfying.
Photos of Cream Of Celeriac Soup with Brussels Sprouts Chips Recipe
While most of the ingredients are pantry staples, you may need to pay particular attention to celeriac and blanched slivered almonds. Celeriac, or celery root, can be found in the produce section. Blanched slivered almonds are usually located in the baking aisle. Ensure to check these off your list when shopping.
Ingredients For Cream Of Celeriac Soup With Brussels Sprouts Chips
Brussels sprouts: Small cabbages with outer leaves perfect for roasting into chips.
Extra virgin olive oil: Used for roasting the Brussels sprouts leaves, adds a rich flavor.
Natural salt: Enhances flavor in both chips and soup.
Grapeseed oil: Neutral oil for sautéing, with a high smoke point.
Yellow onion: Adds sweetness and depth to the soup.
Garlic: Provides a robust, aromatic foundation.
Cauliflower: Adds creaminess and body to the soup base.
Celeriac: Adds an earthy flavor and creamy texture to the soup.
Vegetable broth: Forms the liquid base of the soup, enhancing overall flavor.
Blanched slivered almonds: Adds a slight nuttiness and extra creaminess.
Freshly ground black pepper: Adds a slight heat and rounds out the flavors.
One reader, Hillier Whitfield says:
This cream of celeriac soup with brussels sprouts chips is a delightful surprise. The soup is velvety and rich, while the crispy brussels sprouts add a perfect crunch. A comforting and elegant dish that's easy to make and impresses everyone. Highly recommend!
Techniques Required for Making Celeriac Soup
How to peel brussels sprouts leaves: 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.
How to roast brussels sprouts leaves: Toss the leaves with olive oil and salt, and spread them out in a single layer on a baking sheet. Roast for about 10 minutes until the leaves are browned and crisp.
How to sauté vegetables: Warm the oil over medium heat and sauté the onion, garlic, and salt for about 5 minutes until the onions are soft and translucent. Add the cauliflower and celeriac, and sauté for another 1 minute.
How to blend hot soup safely: Allow the soup to cool slightly for 10 minutes. Pour the soup into a blender in batches and puree on high for 30 to 60 seconds until smooth and creamy.
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!
Serves:
Ingredients
For the Brussels Sprout Chips:
- 10Brussels sprouts
- 1tbspextra virgin olive oil
- ⅛tspnatural 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
- ⅛tspfreshly ground black pepper,plus more to taste
Instructions
Brussels Sprouts Chips:
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Heat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner.
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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.
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Toss the leaves with olive oil and salt, and spread them out in a single layer on the baking sheet.
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Roast for about 10 minutes until the leaves are browned and crisp. Set aside until needed.
Soup:
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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.
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Add the cauliflower and celeriac, and sauté for another 1 minute.
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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.
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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.)
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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.
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Stir in the remaining 1⁄4 teaspoon of salt, and add the pepper. Season with additional salt and pepper to taste.
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Ladle portions of the soup into bowls, and top with the Brussels sprouts chips.
Nutrition
- 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
Technique Tip for Making Cream of Celeriac Soup
When making the brussels sprouts chips, ensure that the leaves are spread out in a single layer on the baking sheet. Overlapping leaves can result in uneven cooking, leaving some parts soggy while others become overly crisp.
Time-Saving Tips for Making Cream of Celeriac Soup with Brussels Sprouts Chips
Prepare ingredients in advance: Chop the onion, garlic, cauliflower, and celeriac the night before to save time.
Use pre-sliced almonds: Buy blanched slivered almonds to avoid extra prep work.
Multitask: While the brussels sprouts chips are roasting, start sautéing the onion and garlic for the soup.
Batch blending: Use a large blender to puree the soup in fewer batches, reducing overall time.
Preheat the oven: Preheat the oven as you start prepping the brussels sprouts to streamline the process.
Substitute Ingredients For Cream Of Celeriac Soup with Brussels Sprouts Chips Recipe
brussels sprouts - Substitute with kale: Kale chips offer a similar crispy texture and can be seasoned similarly.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative.
natural salt - Substitute with sea salt: Sea salt provides a similar mineral content and flavor profile.
grapeseed oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, suitable for sautéing.
yellow onion - Substitute with leek: Leeks offer a milder, sweeter flavor that complements the soup well.
garlic - Substitute with shallots: Shallots provide a subtle garlic-like flavor with a hint of sweetness.
salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it an easy swap.
cauliflower - Substitute with broccoli: Broccoli offers a similar texture and can be pureed to create a creamy consistency.
celeriac - Substitute with parsnip: Parsnips provide a slightly sweet and earthy flavor that works well in soups.
vegetable broth - Substitute with chicken broth: Chicken broth adds a rich, savory flavor, though it is not vegetarian.
blanched slivered almonds - Substitute with cashews: Cashews blend smoothly and add a creamy texture to the soup.
freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat without altering the soup's color.
Best Way to Present This Celeriac Soup Recipe
Use a shallow, wide bowl: This allows the cream of celeriac soup to spread out, creating a canvas for the brussels sprouts chips and other garnishes.
Create a smooth base: Pour the soup into the bowl, ensuring it is smooth and creamy. Use a ladle to gently place it in the center, allowing it to naturally spread out.
Add a swirl of cream: Drizzle a thin swirl of heavy cream or coconut cream on top of the soup for an elegant touch and added richness.
Place brussels sprouts chips artfully: Arrange the brussels sprouts chips in a circular pattern around the edge of the soup, slightly overlapping them to create a visually appealing border.
Garnish with microgreens: Add a small handful of microgreens or fresh herbs like chervil or parsley in the center of the soup for a pop of color and freshness.
Drizzle with truffle oil: For an extra layer of luxury, lightly drizzle white truffle oil over the soup just before serving.
Sprinkle with toasted almonds: Add a few toasted slivered almonds on top of the soup for a crunchy texture and nutty flavor.
Serve with a side of artisan bread: Accompany the dish with a slice of artisan bread, such as sourdough or ciabatta, to complement the creamy soup.
Finish with a touch of black pepper: Grind a small amount of freshly ground black pepper over the soup to enhance the flavors and add a subtle spice.
Present with elegance: Ensure the bowl is clean and free of drips. Serve the dish on a pristine white plate to highlight the colors and textures of the soup and chips.
Essential Tools for Making Cream of Celeriac Soup
Oven: Used to roast the brussels sprouts leaves until they are browned and crisp.
Baking sheet: Provides a flat surface for roasting the brussels sprouts leaves.
Parchment paper: Lines the baking sheet to prevent the brussels sprouts leaves from sticking.
Large saucepan: Used to sauté the onions, garlic, cauliflower, and celeriac, and to simmer the soup.
Blender: Purees the soup to a smooth and creamy consistency.
Knife: Slices the bottom tips of the brussels sprouts and trims the leaves.
Cutting board: Provides a stable surface for slicing and trimming the brussels sprouts.
Measuring spoons: Measures the olive oil, salt, and other seasonings accurately.
Measuring cups: Measures the vegetable broth and other liquid ingredients accurately.
Wooden spoon: Stirs the ingredients while sautéing and simmering.
Ladle: Serves the soup into bowls.
Mixing bowl: Tosses the brussels sprouts leaves with olive oil and salt.
Silicone liner: An alternative to parchment paper for lining the baking sheet.
Spatula: Helps to spread out the brussels sprouts leaves on the baking sheet and to stir the soup.
Storing and Freezing Cream of Celeriac Soup
The cream of celeriac soup can be stored in an airtight container in the refrigerator for up to 4-5 days. Allow the soup to cool completely before transferring it to the container.
To freeze the soup, pour it into a freezer-safe container or a resealable freezer bag. Leave some space at the top for expansion during freezing. Label the container with the date and contents.
The frozen celeriac soup can be stored in the freezer for up to 3 months. When ready to serve, thaw the soup in the refrigerator overnight.
Reheat the thawed or refrigerated soup in a saucepan over medium heat, stirring occasionally, until it is heated through. Adjust the seasoning if needed.
The brussels sprouts chips are best served immediately after roasting for optimal crispiness. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days.
To refresh the brussels sprouts chips, place them on a baking sheet and reheat in a preheated 350°F (175°C) oven for 3-5 minutes until crisp again.
It is not recommended to freeze the brussels sprouts chips as they will lose their crispiness and texture upon thawing.
How To Reheat Leftover Celeriac Soup
Reheat the cream of celeriac soup in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Bring the soup to a gentle simmer, ensuring it's heated through evenly. This method helps maintain the soup's creamy texture and prevents it from separating or becoming grainy.
If you prefer a quicker reheating method, transfer the leftover soup to a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave the soup on high power in 30-second intervals, stirring between each interval, until it reaches the desired temperature. Be careful when removing the bowl from the microwave, as it may be hot.
For a more flavorful reheating experience, sauté some minced garlic and diced onion in a small amount of olive oil or butter until fragrant. Add the leftover soup to the saucepan and stir to combine. Heat the soup over medium-low heat, stirring occasionally, until it's warmed through. This method adds depth and complexity to the soup's flavor profile.
If the leftover soup has thickened during storage, gradually whisk in some vegetable broth or water while reheating to achieve the desired consistency. Be cautious not to add too much liquid at once, as it may dilute the soup's flavor. Taste and adjust the seasoning with salt and pepper as needed.
To reheat the brussels sprouts chips, preheat your oven to 350°F (175°C). Spread the chips in a single layer on a baking sheet lined with parchment paper. Bake for 3-5 minutes, or until they're crisp and heated through. Keep a close eye on them to prevent burning. Alternatively, you can reheat the chips in an air fryer at 350°F (175°C) for 1-2 minutes, shaking the basket halfway through.
When serving the reheated soup, ladle it into bowls and garnish with the crispy brussels sprouts chips. For added texture and flavor, consider topping the soup with a dollop of sour cream, a sprinkle of freshly chopped herbs like parsley or chives, or a drizzle of high-quality olive oil.
Random Fact About Celeriac Soup
A random fact about this recipe is that celeriac, also known as celery root, is a low-calorie vegetable rich in dietary fiber and vitamin K. This makes the cream of celeriac soup not only delicious but also nutritious.
Is Making Celeriac Soup at Home Cost-Effective?
This cream of celeriac soup with brussels sprouts chips recipe is relatively cost-effective. The main ingredients like celeriac, cauliflower, and brussels sprouts are affordable and widely available. The use of vegetable broth and slivered almonds adds a touch of luxury without breaking the bank. For a household of 4, the approximate cost is around $15-$20 USD. Overall Verdict: 8/10.
Is This Celeriac Soup Recipe Healthy or Unhealthy?
This cream of celeriac soup with brussels sprouts chips recipe is a healthy and nutritious option. Here's why:
- The soup is made with nutrient-dense vegetables like cauliflower and celeriac, which are low in calories and high in fiber, vitamins, and minerals.
- The brussels sprouts chips add a crunchy texture and provide additional fiber, vitamin C, and antioxidants.
- The recipe uses minimal oil and relies on vegetable broth for flavor, keeping the overall fat content low.
- The inclusion of almonds adds healthy fats, protein, and vitamin E to the soup.
However, there are a few ways to make this recipe even healthier:
- Reduce the amount of salt used in the recipe, as excessive sodium intake can lead to high blood pressure and other health issues. Instead, experiment with herbs and spices to enhance the flavor without relying on salt.
- Consider using a low-sodium vegetable broth to further reduce the sodium content of the soup.
- Increase the variety of vegetables used in the soup, such as carrots, celery, or leeks, to boost the nutrient profile and add more depth of flavor.
- Opt for a healthier oil, such as avocado oil or coconut oil, which have higher smoke points and are rich in beneficial fatty acids.
- Serve the soup with a side salad or additional roasted vegetables to increase the overall nutrient density of the meal.
Editor's Thoughts on This Celeriac Soup Recipe
This recipe for cream of celeriac soup with Brussels sprouts chips is a delightful blend of textures and flavors. The creamy, nutty soup pairs beautifully with the crispy, slightly bitter Brussels sprouts chips, creating a balanced and satisfying dish. The use of celeriac and cauliflower provides a unique twist on traditional cream soups, while the almonds add a subtle richness. The steps are straightforward, making it accessible for home cooks. Overall, it's a sophisticated yet comforting recipe that would make an excellent starter or light meal.
Enhance Your Cream Of Celeriac Soup with Brussels Sprouts Chips Recipe with These Unique Side Dishes:
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Why trust this Cream Of Celeriac Soup with Brussels Sprouts Chips Recipe:
This recipe combines the earthy flavors of celeriac and cauliflower with the crunch of brussels sprouts chips. The use of grapeseed oil and extra virgin olive oil ensures a rich, smooth texture. The addition of blanched slivered almonds adds a subtle nutty undertone, making the soup creamy and satisfying. Each step is carefully crafted to bring out the best in these ingredients, ensuring a delicious and nutritious meal.
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